Minestrone Soup
INGREDIENTS
1 tablespoon olive oil
1 medium onion, chopped
1 stalks celery, chopped
2 cloves garlic, chopped
1 teaspoons salt
1 cup green beans, diced
1 cup Impresso Pasta Sauce
4 cups of water
200 g red kidney beans - boiled
200 g macaroni pasta – cooked (Al dente)
Parmesan cheese to garnish
1 tablespoon basil – chopped for garnish
STEPS
1
In a heavy bottom pot, combine the olive oil, onion, celery, and carrots over medium heat. Cook until the carrots soften and the onions become slightly translucent
2
Add the garlic and salt, and cook for an additional 2 minutes
3
Add the green beans, Impresso's pasta sauce, and water
4
Bring to a boil
5
Add the red kidney beans and macaroni and cook for about 3 minutes
6
Serve warm with a garnish of Parmesan and basil!
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