To prepare minestrone soup, cook together onion, garlic, celery, carrot and green beans with diced tomatoes, crushed tomatoes, chicken broth, kidney beans and pasta. Season the soup with dried oregano, dried basil, salt and pepper, and top with Parmesan cheese and chopped fresh basil.
Food Network publishes Ellie Krieger's recipe for minestrone soup on FoodNetwork.com.
Add 2 tablespoons of olive oil to a large pot and set over medium high heat. Add 1 large diced onion to the pot and cook for about four minutes until translucent. Add 4 minced cloves of garlic and cook for 30 seconds before adding 2 stalks of celery and 1 large carrot, both diced. Cook for about 5 minutes until the carrot and celery begin to soften. Add 1/3 pound of trimmed green beans chopped into 1/2-inch pieces, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, 3/4 teaspoon of salt and freshly ground black pepper to taste, and then cook for 3 more minutes.
Add a 28-ounce can of diced tomatoes and a 14-ounce can of crushed tomatoes to the pot along with 6 cups of chicken broth. Lower the heat to medium-low, and simmer the soup for 10 minutes before stirring in a 15-ounce can of kidney beans that has been drained and rinsed as well as 1 cup of elbow pasta. Cook the soup for about 10 minutes until the pasta and vegetables are tender. Season with kosher salt to taste.
To serve, ladle the soup into bowls, and top with finely grated Parmesan cheese and chopped fresh basil.