Minestrone Soup

This was a pretty easy soup.  It was really good, we all liked it a lot. I didn't add the salt, but I also used regular crushed tomatoes (not the no-salt added kind) - I didn't think it was missing anything.

Yield: 6 servings plus leftovers

Prep: 20 mins Cook: 32 mins

Ingredients

• 1 large onion, diced
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 2 ribs celery, diced (1/2 cup)
• 1 large carrot, peeled and diced
• 1 medium zucchini (about 8 ounces), diced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 6 cups low-sodium vegetable broth or low-sodium chicken broth (48 ounces)
• 1  28 ounce cans no-salt-added diced tomatoes
• 1 14.5 ounce can no-salt-added crushed tomatoes
• 1 15 ounce can low-sodium cannellini beans, drained and rinsed
• 1/2 cup whole grain elbow pasta
• 1/3 cup finely shredded Parmesan cheese
• 2 tablespoons chopped fresh parsley leaves

Directions

1. In a large soup pot over medium-high heat cook and stir onion in hot oil for 4 minutes or until translucent. Add garlic; cook for 30 seconds. Add celery and carrot. Cook and stir for 5 minutes, until vegetables begin to soften. Add zucchini, oregano, basil, salt, and pepper. Cook for 2 minutes, stirring frequently.

2. Add the broth and the diced and crushed tomatoes. Bring to boiling. Reduce heat to medium low. Simmer uncovered for 10 minutes. Add the beans and pasta. Cook for 10 to 15 minutes or until pasta and vegetables are tender. Top servings with cheese and parsley.

Source: Better Homes & Gardens