Minestrone Soup

Ingredients

2 tablespoons Lakeshore rapeseed oil
2 stalks celery, chopped
1 onion, chopped
1 carrot, chopped,
2 cloves garlic, crushed
1 teaspoon dried oregano
1 teaspoon dried basil
1 can chopped tomatoes
6 cups chicked broth
1 cup pasta
2 tabelspoons fresh chopped basil
Grated cheddar

Method

Heat the 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 dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.
Add the chopped tomatoes and the chicken broth to the pot and bring to a boil.
Reduce the heat to medium low and simmer 10 minutes.
Stir in the pasta and cook until the pasta and vegetables are tender, about 10 minutes.
Season with salt.
Ladle into bowls and top with the cheddar and chopped basil.