Minestrone

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 1 leek, diced
• 2 ribs celery, diced (1/2 cup)
• 1 large carrot, peeled, then diced
• 1 medium red bell pepper, seeded and diced
• 1 medium zucchini (about 8 ounces), diced
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 tsp sea salt
• 1/2 teaspoon freshly ground black pepper
• 28 ounces canned, no-salt-added crushed tomatoes
• 48 ounces (6 cups) no-salt-added vegetable broth or chicken broth
• 15 ounces canned, no-salt-added small red beans, drained and rinsed
• 1/2 cup dried, whole-grain elbow pasta
• freshly grated parmesan cheese for garnish (optional)

Directions:

1. Heat the oil in a large soup pot over medium heat.

2. Once the oil shimmers, add the onion, leek, celery, carrot and bell pepper; cook for about 5 minutes, stirring occasionally, until they begin to soften and look translucent.

3. Add the zucchini, garlic, oregano, basil, and freshly ground black pepper; cook, stirring, for 2 – 3 minutes.

4. Add the tomatoes and broth; bring to a boil, then reduce the heat to medium-low.

5. Partially cover and cook for 10 minutes, stirring once or twice, then add the beans and pasta.

6. Uncover and increase the heat to medium-high just long enough to return the soup to a boil, then reduce the heat to medium-low and cook uncovered for 10 to 15 minutes until the pasta and vegetables are tender.

Nutrition counts do not include the cheese.