30 Minute Minestrone

This past week I felt the dreaded tickle in my throat...oh no. Was this the sign of the season's first cold? I was resolved to defeat it so for the next few days I made sure to have extra Vitamin C and take it easy. I wanted a warming soup to heal that was quick and simple to make. So here I present the delicious 30 Minute Minestrone soup...made even more delicious with a side of parsley garlic bread made from a take and bake ciabatta loaf.

30 Minute Minestrone 
8 oz cavatelli pasta
1/2 pound trimmed green beans
3 stalks celery (chopped into 1/4 inch pieces)
1/2 onion (chopped)
1 can red kidney beans (drained, rinsed)
1 15 oz can crushed tomatoes
1 qt vegetable broth (or more)
2 tsp smoked paprika
salt
fresh ground black pepper
EVOO

1. In a large stock pot heat 2 tsp of EVOO to medium.
2. Sautee onion and celery for 5 minutes. Add 1/2 tsp of salt.
3. Add paprika and pepper. Stir well for 30 seconds. 
4. Add tomatoes, green beans and broth. Cover with lid and bring to a boil. Turn down to a simmer and cook for 25 minutes.
5. While the soup is simmering, in a medium saucepan boil water. Cook pasta according to box less one minute (this should be very al dente). Drain and toss with some EVOO so the pasta doesn't stick. Set aside.
6. In the last 2 minutes of cooking add the pasta. Taste and adjust salt and pepper levels if needed.

            Serve with parsley garlic bread for extra yum