Minestrone Soup

It's been pretty rainy here lately so, I thought I'd make some simple soul food to match the cozy mood! You can find the classic recipe online but I've tweaked it a little to match what I like! Feel free to switch out ingredients with similar Items that are more to your liking as well! This only takes about 45 minutes and is even better the next day.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 stalks celery, diced
• 1 large carrot, diced
• 1/3 pound lentils (cooked)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and freshly ground pepper
• 1 28-ounce can no-salt-added diced tomatoes
• 1 14-ounce can crushed tomatoes
• 6 cups chicken broth
• 1 15-ounce can low-sodium kidney beans, drained and rinsed
• 1 cup shell pasta
• 1/3 cup finely grated parmesan cheese
• 1 rotisserie chicken, pulled and shredded 

Instructions

Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent. Add the garlic and cook about 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the lentils, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.

Add the 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 and add the chicken. Ladle into bowls and top with the parmesan.

Enjoy!