My coworker Shelly and I love soup! One day we spent almost our entire lunch break talking about minestrone and she went home that night and threw this together. It turned out so good that I made it that same week!
¼ c chopped carrots
¼ c chopped onion
1 garlic clove, chopped
1 bay leaf
1 tsp Italian seasoning
1 15 oz can stewed tomatoes
2-3 cans broth (beef or vegetable, your choice)
1 sm can tomato sauce
1 can chick peas, drained
1 can kidney beans, drained
¼ c ditalini pasta
¼ c fresh or frozen green beans
Heat olive oil in a stock pot. Add onions and carrots. Sauté until tender. Add garlic and cook on low about a minute. Add bay leave and Italian seasoning & cook another minute. Add stewed tomatoes, breaking up as you add them. Add 2 cans broth, tomato sauce, chick peas and kidney beans. Once soup comes to a boil, add pasta and green beans. Simmer until pasta is cooked. If more “soup” is desired, add 3rd can of broth and simmer another 5 minutes on low.
**I also added a few handfuls of chopped spinach at the same time as the green beans and pasta