Marvelous Minestrone

 

1 tablespoon olive oil

1 large onion (about 1 cup chopped)

2 stalks celery (about 1/2 cup chopped)

10 already-peeled baby carrots (about 1/2 cup thinly sliced)

1/2 pound fresh green beans (for about 1 cup cut)

2 cans (14 ounces each) fat-free chicken broth

1 can (14 ounces) fat-free beef broth

1 can (141/2 ounces) stewed tomatoes

1 can (8 ounces) tomato sauce

1 can (15 to 19 ounces) cannellini beans

1/2 cup uncooked orzo pasta

11/2 teaspoons dried Italian seasoning

1 teaspoon bottled minced garlic

Salt and pepper to taste

6 tablespoons grated Parmesan cheese

Heat the oil on medium-high in a 4 1/2-quart Dutch oven or soup pot. Peel and coarsely chop the onion, adding it to the pot as you chop. Stir. Coarsely chop the celery and add it to the pot. Stir. Thinly slice the carrots and add them to the pot. Stir. Remove the ends of the green beans and cut them in 1/2-inch pieces, adding them to the pot as you cut. Stir.

Pour the chicken and beef broth into the pot. Add the tomatoes with their juice, tomato sauce, cannellini beans with their juice and the orzo. Cover the pot, raise the heat to high and bring the soup to a boil. This will take about 5 to 6 minutes.

When the soup comes to a boil, uncover and stir well. Add the Italian seasoning and garlic. Boil until the green beans and pasta are tender, about 9 minutes. Season with salt and pepper to taste.

Remove the soup from the heat and ladle into bowls. Garnish each bowl with 1 tablespoon Parmesan cheese.

Makes 6 servings.