Minestrone Soup

Ingredients

• 2 Tbsp olive oil
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 can (28 oz) diced tomatoes, with juice
• 6 cups low-sodium chicken or vegetable broth
• 1 medium zucchini, diced
• to taste salt and black pepper
• 1 can (15 oz) kidney or cannellini beans, drained and rinsed
• 3/4 cup small pasta (ditalini or elbows)
• 1/3 cup Parmesan, grated
• 2 Tbsp fresh parsley or basil, chopped

Directions

1. Sauté over medium-high until softened, 6 to 8 min: olive oil, onion, carrots, celery.
2. Stir in, cook 1 min: step 1, garlic, dried basil, dried oregano.
3. Add, boil, then simmer 15 min: step 2, diced tomatoes, low-sodium chicken or vegetable broth, zucchini, salt and black pepper.
4. Add, simmer until pasta is tender, 10 min: step 3, kidney or cannellini beans, small pasta (ditalini or elbows).
5. Ladle into bowls, top: step 4, Parmesan, fresh parsley or basil.