Minestrone

I developed my minestrone recipe from Ellie Krieger's on the FoodNetwork website.  Mine is vegan and no oil and less effort, but it still tastes really good.  It doesn't freeze particularly well on account of the pasta and beans breaking down, but it's still one of my best soup recipes.  I think some baby spinach cut chiffonade and thrown in at the very end just before serving would also be a good addition.

Ingredients
1 large onion, diced
4 cloves garlic, minced

2 stalks celery, diced
1 large carrot, diced
1 1/2 cups green beans, frozen cut
1 teaspoon dried oregano
1 teaspoon dried basil
Kosher salt and freshly ground pepper, to taste
1 2 -ounce can no-salt-added diced tomatoes
1 14-ounce can crushed tomatoes
6 cups water
1 15-ounce can low-sodium kidney beans, drained and rinsed
1 cup whole-grain elbow pasta (I use Ancient Grains' corn and quinoa pasta, also available at Whole Foods and my local grocery store's gluten free section)

Directions

1.  Throw all ingredients except pasta, beans, and green beans in a pot and bring to a boil.  Boil for five minutes, then add remaining ingredients.  Cook according to pasta directions.  Serve hot.