Recipe: Simple Minestrone

SIMPLE MINESTRONE

2 tablespoons olive oil
1 small red onion, finely chopped
2 medium cloves garlic, peeled and minced
2 stalks celery, finely chopped
3 medium carrots, peeled and coarsely chopped
4 cups low-sodium chicken broth
1 teaspoon each dried basil, oregano and rosemary
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can white beans, drained and rinsed
1 cup small penne pasta
1/4 pound sliced black forest ham, finely diced
1/2 cup frozen peas, defrosted
1/4 cup finely chopped parsley
Freshly ground black pepper to taste
About 1 tablespoon grated Parmesan or Romano cheese per serving

In a large pot, heat the olive oil over medium heat. Add the red onion and saute 4 minutes.

Add garlic, celery and carrots; saute 5 minutes. (Add a little of the broth if the vegetables become too dry.)

Add broth, dried herbs and crushed tomatoes. Bring to a boil, reduce the heat and simmer, partly covered, 20 minutes.

Then add beans, pasta and ham. Continue cooking, partially covered, 20 minutes. Stir occasionally.

Remove from the heat and stir in the peas, parsley and some black pepper. Cool, cover and refrigerate.

When ready to serve, sprinkle a little grated cheese on top.

Makes 5 to 6 servings
Adapted from source: Sensational Soups by Jeni Wright