Minestrone

Ingredients

Canned Stuff

• 32 oz Chicken Broth
• 28 oz crushed tomatoes
• 28 oz diced tomatoes
• 2 cans kidney beans
• ~1/2 tbsp Chicken BTB

Produce

• 400g Carrot (~1lb bag)
• 180g Celery (~5 stalks)
• 350g Green Beans
• 1 large onion, sweet or vidalia
• 4 cloves garlic

Seasoning

• 1/4 tsp pepper flakes
• 1/2 tsp thyme
• 1/2 tsp sage
• 1/4 tsp marjoram
• 1 tsp oregano
• 1 tsp basil
• 1 tsp parsley

Extras

• Parm, the good stuff
• Orecchiette Pasta, the good stuff
• Crusty bread
• Extra broth for leftovers

Instructions

1. Prep the veggies, wash, peel, slice and dice em up. Rinse and cut the green beans into 1 inch pieces.
2. Saute the veggies together in a dutch oven with olive oil and salt. Don't crowd the pot, saute veggies in batches in a separate fry pan if necessary. Too much liquid can come off and prevent Maillard reaction, which is essential. Hold on to the garlic until everything else is softened, it cooks quickly.
3. Mix all of the seasoning together in a dish, add some pepper too. Once the veggies are soft, mince the garlic, toss the garlic and seasonings into the pot to open up their flavors a bit.
4. Add the tomatoes, you can use two cans of peeled San Marzanos, roughly dice one of them up and squish the rest. Add the broth, experiment with some amount of Better Than Bouillon for flavor and salt. Drain, rinse, and add the beans.
5. Simmer everything until it's delicious. Cook the pasta separately, just enough for what you're serving. Serve with whole slices of parm on top and a rustic chunk of warm crusty bread.