Minestrone Soup Recipe

Finally got a combination of ingredients I like - posting this so I don't have to keep making it up as I go...

Ingredients:

2 tablespoons extra-virgin olive oil
1 large onion, diced
4 cloves garlic, minced
2 stalks celery, diced
2 large carrots, cut into slices
1 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1 14-ounce can diced tomatoes
4 cups low-sodium vegetable broth
2 1/2 cups water
8 ounces (half of a box) of ditalini pasta 1 15-ounce can low-sodium dark red kidney beans, drained and rinsed
1 15-ounce can small white beans or great northern beans, drained and rinsed

Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the spices, salt, and pepper, and cook 3 more minutes Add the diced tomatoes and the vegetable broth and water to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the beans and pasta, and cook until the pasta and vegetables are tender, about 15 minutes. Season with salt. Ladle into bowls. Makes 6 servings.