Minestrone Soup

serves 6

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 carrots, chopped
• 4 celery stalks, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Heavy pinch of red pepper flakes
• Salt pepper
• 6 cups chicken (or vegetable) stock
• 2  14.5oz. can diced tomatoes
• 1  15.5 oz. can cannellini beans, drained and rinsed
• 2 tablespoons chopped fresh Italian parsley
• grated Parmesan, for serving

Heat 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 carrot and celery and cook until they begin to soften, about 5 minutes. Stir in oregano, basil, red pepper flakes and season with salt and pepper to taste; cook 3 more minutes.

Add the canned tomatoes and broth to the pot and bring to a boil. Reduce the heat to medium-low and simmer for 10 minutes. Stir in the cannellini beans and cook until vegetables are tender about 10 minutes. Season with salt and pepper to taste and stir in Italian parsley. Serve with grated parmesan.