Minestrone Soup

I'm loving my new Ninja Foodi and I'm looking for good recipes to try.  This one is a comforting winter winner!

1 Tbsp canola oil
3 carrots, peeled and thinly sliced
3 celery ribs, thinly sliced
1 white onion, chopped

4 cloves garlic, peeled and minced

1 can (28 oz) diced tomatoes

12 cups vegetable stock

1 Tbsp dry oregano

1 box (16 oz) dry elbow pasta

Kosher salt, as desired

Ground black pepper, as desired

1 bag (12 oz) green beans, cut

1/4 cup parsley, chopped

1 cup grated Parmesan cheese

Red chili flakes, as desired

Remove the lid from the pot.  Turn dial to Sear/Saute and set temperature to Hi and press Start/Stop to begin preheating.  Allow the unit to preheat for 5 minutes.  

Add the oil, carrots, celery, onion, and garlic to the pot.  Cook uncovered for 5 minutes, stirring occasionally.

Add the tomatoes, stock, oregano, pasta, salt and pepper to the pot.  Stir to combine, then cover with the lid.  

Turn the dial to Bake and set temperature to 400 degrees.  Set time to 30 minutes and press Start/Stop to begin cooking.  

After 25 minutes, add the green beans to the pot and stir to combine.  Sook uncovered for 5 minutes until green beans are tender.  

When cooking is complete, serve the soup immediately with parsley, Parmesan cheese and chili flakes as desired.