3 Cloves of Garlic--chopped
pinch of red pepper flakes
1 onion--chopped
Baby Carrots, a couple of hands full--sliced
2 Celery sticks, sliced
2 Cups Chicken Stock
1 14.5 oz can Diced Tomatoes
1 14.5 oz can Tomato Sauce
1 15 oz can Red Kidney Beans
Frozen Green Beans, a couple of hands full
Frozen Corn, a few hands full
2-3 Dry Basil Leaves
Salt & Pepper
Parmigiano-Reggiano Cheese
Add Evoo to Large pot. Add onions and cook until a little golden. Add garlic and red pepper flakes, stir. Add carrots, celery and cook for 10 min. Add stock, tomatoes, and tomato sauce, red kidney beans, green beans, corn, and dry basil leaves. Season with S&P. Serve with grated cheese on top.
** This is a perfect soup to add any vegetable to. Sometimes I add frozen zucchini to it as well.
