Minestrone Soup

Hearty vegetarian minestrone soup

• Ready In: 45 mins
• Serves: 10-12

Ingredients

• 1⁄8 cup dry sherry
• 2  tablespoons olive oil
• 1  medium yellow onion (diced)
• 1  tablespoon garlic, minced
• 2  tablespoons fresh basil, chopped
• 2  medium carrots (chopped)
• 2  stalks celery (copped)
• 2  small zucchini (sliced in half moons)
• 1 (8 ounce) box frozen green beans
• 1 (15 ounce) can whole tomatoes
• 4  cups  vegetable stock
• 1 (15 ounce) can kidney beans
• 1 (15 ounce) can cannellini beans
• 1  cup  ditalini (small tubular pasta)

Directions

1. In a large soup pot, saute onion, garlic, carrots, and celery with olive oil until onion is translucent.
2. Add sherry and zucchini saute until sherry is incorporated add canned tomatoes and juice.
3. Add Cannellini beans, kidney beans, green beans and stock and until well heated.
4. Add Ditalini pasta and simmer approximately 10 minutes until pasta is cooked.
5. Can be served with Parmesan cheese.