| 2 | stalk(s) | celery |
| 2 | carrot(s) | carrot (large) |
| 2.5 | zucchini(s) | zucchini |
| 1 | unit | onion (large) |
| 8 | clove | garlic |
| 0.3 | lb | green beans |
| 2 | tbsp | olive oil |
| 1.1 | tsp | dried oregano |
| 1.1 | tsp | dried basil |
| 0.5 | tsp | salt |
| 8 | cup | vegetable bouillon |
| 1.75 | lb | diced tomatoes |
| 0.5 | lb | crushed tomatoes |
| 0.94 | lb | kidney beans |
| 1 | tbsp | fresh basil (chopped) |
| 0.3 | lb | shell pasta |
| 0.5 | tsp | pepper |
| 3.2 | tbsp | parmesan |
https://www.foodnetwork.com/recipes/ellie-krieger/minestrone-soup-recipe-1973378
Note: If the veggie broth, diced tomatoes and/or kidney beans have salt/sodium added, be wary of adding too much salt!
1. Dice the onions, celery, carrots, and zucchini. Mince the garlic. Trim and cut the green beans to 1/2 inch pieces. (Optional: Steam the green beans for a couple minutes to soften them.) Drain and rinse the beans. Chop fresh basil and set aside. Prepare the vegetable bouillon (using boiling water will make it easier to break up and dissolve the cubes).
2. Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent. Add the garlic and cook 30 seconds. Add the green beans, celery and carrot and cook until they begin to soften (probably a couple minutes). Stir in the diced zucchini, dried oregano, basil, salt, and pepper to taste; cook 3 more minutes.
3. Add the diced and crushed tomatoes and the veggie broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10-15 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt (to taste).
4. If the soup is too chunky, slow add in more broth/water until desired consistency is reached. In general, this recipe is more chunky than brothy.
5. Serve! Leave parmesan and chopped fresh basil on the side for people to add to their preference.