Minestrone Soup

Homemade Minestrone Soup - the perfect easy comforting meal on a chilly day. Best of all, this classic stove-top recipe is hearty & full of fresh vegetables and beans.

Ingredients

• 1 small onion , about 1/3 cup, diced
• 2 cloves garlic , minced
• 1 medium carrot (about 1 cup) , chopped
• 1 large celery stalk (about 1 cup) , chopped
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 3/4 teaspoon dried thyme
• 1 32 oz can diced tomatoes , (I usually use fire-roasted or Italian-style)
• 3 tablespoons tomato paste
• 1 bay leaf
• 1 (32 oz carton - 4 cups) low sodium vegetable broth
• 1 medium zucchini (around 2/3 cups) , sliced into halves or quarters
• 1/4 cup canned or cooked red kidney beans , drained and rinsed (leave out for paleo & low carb)
• 1/4 cup canned or cooked cannellini beans, chickpeas OR great northern beans , drained and rinsed (leave out for paleo & low carb)
• water - add only as much as needed to cover vegetables
• 1/4 cup dried small shell pasta , (use gluten free if necessary)(leave out for paleo & low carb and add chopped cauliflower & green beans instead))
• 1 cup fresh baby spinach chopped , optional
• 1/2 - 1 teaspoon balsamic vinegar , optional but adds great flavor
• Shredded or grated Parmesan cheese , for serving
• Fresh parsley finely chopped , for garnish (optional)

Instructions

1. In a large heavy bottomed pot or dutch oven, heat olive oil over medium heat.
2. Add onions, garlic, carrots and celery and saute for about 4 minutes, or until vegetables are slightly softened.
3. ...
4. ...........

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