Minestrone Soup

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 medium yellow onion, chopped
• 3 medium carrots, peeled and sliced
• 3 medium stalks celery, sliced, leaves reserved, for garnish
• 2 tbsp chopped garlic
• 2 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/2 tsp ground pepper
• 2 tbsp unsalted tomato paste
• 6 cup reduced-sodium vegetable broth
• 1 (15-ounce) can no-salt-added kidney beans, undrained
• 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
• 1 medium zucchini, sliced into half-moons
• 2 cup frozen green beans
• 1 cup whole-wheat orzo
• 1 1/2 tsp sherry vinegar
• 1/4 cup grated Parmesan cheese

Instructions

1. Heat oil in a large Dutch oven over medium heat. Add onion, carrots, celery, garlic, oregano, basil, salt and pepper; cook, stirring often, until the vegetables are tender, about 8 minutes.
2. Add tomato paste; cook, stirring constantly, until caramelized, about 1 minute.
3. Stir in broth, kidney beans, tomatoes and zucchini; bring to a boil over medium-high heat. Reduce heat to medium-low; simmer, undisturbed, for 25 minutes.
4. Stir in green beans and orzo; cook, stirring occasionally, until the orzo is al dente and the green beans are thoroughly heated, about 12 minutes.
5. Stir in vinegar. Divide the soup among 6 bowls. Top with Parmesan and celery leaves. Additional reporting by Carrie Myers, M.S. and Jan Valdez