Pantry Soup

2 tablespoons extra-virgin olive oil
3 cloves garlic, chopped
1/2 teaspoon crushed red pepper flakes
1 medium onion, chopped
2 carrots, peeled and chopped
2 ribs celery, chopped
1 small zucchini, sliced
2 cups vegetable or chicken stock
1 (15-ounce) can diced tomato
1 (15-ounce) can tomato sauce
1 (15-ounce) can small white beans or cannellini beans
1 (10 ounces) box, cut frozen green beans
Salt and pepper
1 cup fresh basil, torn or shredded
Grated Parmigiano or Romano, to pass at table

Sautee garlic, crushed red pepper flakes, onions, carrots, celery and zucchini in oil. Cook 10 minutes, then add in the stock, tomatoes and beans. Bring soup up to a bubble and season with salt and pepper, to your taste. Simmer 15-30 minutes, until veggies are softened and the taste is where you want it. Turn off the heat and wilt the basil into the soup. Ladle up the soup and serve with grated cheese and bread.

**Note-Feel free to take away what you don't have on hand and add what you do. It's a great clean out your pantry soup!