Minestrone Soup Recipe

Ingredients

Olive oil, for sauteing 1 large onion, thinly diced 2 medium carrots, peeled and thinly diced 2 medium celery stalks, thinly diced 1 cup white beans 1 can peeled whole tomatoes, about 800 gr, diced 2-3 cloves garlic, minced 8-10 cups water 1 heaping tablespoon chicken soup powder 6 - 8 large basil leaves 3 springs oregano, leaves only 2 springs thyme, leaves only 1 bay leaf 1 heaping tablespoon tomato paste Salt, to taste Black pepper, to taste 1 cup small pasta shells

Preparation

Place a large pot over high heat, and add a little bit of olive oil.
Add onion, carrots and celery, and saute until the vegetables have softened.
Add the beans, diced tomatoes, garlic and water, and bring to a boil.
Chop the basil, thyme and oregano, and add to the pot.
Add the chicken soup powder, tomato paste and bay leaf and stir until well combined.
Season with salt and pepper.
Reduce the heat to low, partially cover the pot, and simmer until the beans are tender, about 2 1/2 hours.
Taste and adjust seasoning, if needed.
Raise the heat to high, add the pasta shells and cook for 15 minutes.
Turn of the heat and let sit for at least 15 minutes before serving.

The soup can be stored in the refrigerator for up to 1 week.