Happy Veteran's Day!
Both my parents were in the military. I remember growing up and my father wearing his uniform. My father had made it a career so we lived all over from Guam and Hawaii to Virginia. Since they served in the Navy, my father told me to join the Air Force. I'm glad I did for many reasons. To this day, I still keep in touch with several service members. I wanted to take a moment to Thank all my fellow Veterans out there and our military members who are still currently serving. It is a tough life.
Thank you!I normally do not post two soup recipes in a row but I am cold lately. My oldest daughter is even wearing a coat lately. When there is snow on the ground and it is February, I will have to remind her about her coat but not now. I guess she has to become immune to it once again. The best thing about soups are they normally can be a healthy alternative. I really like soups with lots of vegetables so this is a great pick. This is a great recipe to keep our Veteran's healthy!
2 Tbsp extra virgin olive oil
1 large onion, diced
4 cloves of garlic, minced
2 stalks celery, diced
1 large carrot, diced
1/2 lb. green beans, trimmed and cut into 1/2 inch pieces
1 tsp dried oregano
1 tsp dried basil
salt and pepper to taste
2 (28 oz.) can fire roasted tomatoes
6 cups low sodium chicken broth
1 (15 oz) can low sodium kidney beans, drained and rinsed
1 cup elbow pasta
1/2 cup parmesan cheese, finely grated
2 Tbsp fresh basil, chopped
- In a large pot, heat the olive oil over medium high heat.
- Add the onion and cook until translucent, about 5 minutes.
- Add the garlic and cook for 1 minute.
- Add the celery and carrots. Cook for about 5 minutes.
- Stir in the green beans, dried oregano and dried basil. Salt and Pepper to taste. Cook for 3 minutes.
- Add the fire roasted tomatoes and chicken broth. Bring to a boil.
- Reduce the heat to medium low and simmer for 10 minutes.
- Stir in the kidney beans and pasta. Cook for 10 minutes or until the pasta is cooked to the al dente or desired texture.
- Ladle the soup into bowls and top with fresh basil if desired.
(If I had planned it right, I should have served a recipe by Sunny Anderson since she is also an Air Force Veteran.)
Did you already know...
-The Veteran's Day National Ceremony is held every year on November 11th at Arlington National Ceremony and it commences with laying a wreath on the Tomb of the Unknowns at precisely at 11:00 am.
-There are over 23 million Veterans in the United States.
-"1.8 million veterans are women." according to History Channel.