Minestrone Soup

I found this recipe in my Food Network Magazine.  It is WW friendly and packed with veggies.   A 2 C. serving has 260 calories, 8g. fat, 15g. protein and 10g. fiber.  I can't wait to try this. 

2 tbsp. olive oil
1 large onion, diced
4 cloves garlic, minced
2 stalks celery, diced
1 large carrot, diced
1/3lb. green beans trimmed and cut into 1/2 inch pieces
1 tsp. dried oregano
1 tsp. dried basil
1 28oz. can no salt added diced tomatoes
1 14oz. can crushed tomatoes
6 C. low sodium chicken broth
1 15oz. can low sodium kidney beans, drained and rinsed
1/2 C. elbow pasta
1/3 C. finely grated Parmesan cheese
2 tbsp. chopped fresh basil
Kosher salt and freshly ground pepper

Heat the 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 celery and carrot and cook until they begin to soften, about 5 minutes.  Stir in the green beans, dried oregano and basil, 3/4 tsp. salt, and pepper to taste.  Cook 3 more minutes. 

Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil.  Reduce the heat to medium low and simmer 10 minutes.  Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender; about 10 minutes.  Season with salt.  Ladle into bowls  and served with Parmesan cheese and fresh basil.