Minestrone Soup

I love minestrone soup but not overly powered with tomato sauce.  I especially love it when sprinkled with just a little bit of parmesan cheese.  This soup is so versatile.  Any kind of vegetable or beans can be added. I had some spiral pasta instead of elbow pasta and it worked out fine.  For my soup I chopped up some zucchini, celery, carrot, mushroom and a can of cannelini beans. This is the soup you want when its getting chilly outside and just want to hang out with your feet on the couch. Dip some sliced baguette and you have an awesome meal.

Source: Two Peas and a Pod

Ingredients

2 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, minced
1 carrot, peeled and diced
4 mushroom, cut into fourth
1 celery stalk, diced
1 zucchini, diced
1 cup fresh or frozen green beans
2 (14 ounce) cans diced tomatoes
4 cups vegetable broth
2 cups water
1 (14 ounce) can cannellini beans, rinsed and drained
1/2 cup whole wheat elbow macaroni ( I used spiral pasta)
1/2 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper, to taste
Parmesan cheese-optional, for garnish

Method

• Heat olive oil in a large stockpot. Add onion, garlic, carrot, and celery. Cook for about 5 minutes, or until lightly browned. Add in zucchini, green beans, and diced tomatoes. Stir in vegetable broth and water. Add beans, pasta, oregano, and basil. Simmer until vegetables and pasta are tender-about 35 minutes.
• Season soup with salt and pepper and serve warm with baguette. Garnish with parmesan cheese, if desired.