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This soup doesn't take long to make this wholesome and healthy soup. Parmesan cheese really sets it off, adding "umami," that special quality that takes a recipe to a higher level of flavor. This recipe is courtesy of Ellie Krieger for Food Network Magazine. I've made just one change--I've added more broth.


2 tablespoons extra-virgin olive oil

1 large onion, diced

4 cloves garlic, minced

2 stalks celery, diced

1 large carrot, diced

1/3 pound green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups) (frozen beans are fine, too)

1 teaspoon dried oregano (or 1 tablespoon of fresh oregano)

1 teaspoon dried basil (or one tablespoon of fresh basil)

Kosher salt and freshly ground pepper

1 28 -ounce can no-salt-added diced tomatoes

1 14 -ounce can crushed tomatoes

8-12 cups low-sodium chicken broth

1 15 -ounce can low-sodium kidney beans, drained and rinsed (I usually add two cans! I like beans!)

1 cup elbow pasta (or any pasta you like)

1/3 cup finely grated parmesan cheese

2 tablespoons chopped fresh basil (if you don't have fresh basil, add a teaspoon or two of dried basil to the simmering soup)


Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes. Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.

Per serving (2 cups): Calories 260; Fat 8 g (Saturated 2 g); Cholesterol 5 mg; Sodium 560 mg; Carbohydrate 37 g; Fiber 10 g; Protein 15 g

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