Minestrone Soup

Ingredients: (Conversion Chart)

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 large carrot, peeled and chopped
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• salt
• freshly ground black pepper
• 1 can chopped tomatoes
• 5 cups chicken broth
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh oregano
• 1 tablespoon chopped fresh parsley
• ¼ pound fresh green beans, stemmed and cut into 1-inch lengths
• 1 can kidney beans or cannellini beans, rinsed and drained
• 2 medium zucchini, quartered and chopped
• 1 cup raw, small, shell pasta
• ½ cup freshly grated Parmesan cheese

Directions:

1. In a large soup pot, heat olive oil over medium heat. Add onion, carrot and celery and cook for 5 minutes, or until vegetables begin to soften. Add garlic, season with salt and pepper and cook for 2 minutes more.
2. Add tomatoes, chicken broth and herbs, bring to a boil and turn down to a simmer.
3. Add green and kidney beans and simmer for 2 minutes.
4. Add zucchini and pasta and simmer for 10 minutes, or until all vegetables are tender and pasta is al dente. Season with salt and pepper.
5. Serve soup in bowls with a sprinkling of Parmesan cheese.

Nutrition Info: