Minestrone soup is absolutely one of my favorite soups. It’s a thick soup filed with healthy, low-fat vegetables and an addition of yummy pasta. I used chicken broth in this recipe, but it can easily be made vegetarian by substituting vegetable broth. This is a great light lunch or dinner option, serve with a side salad and you have a fabulous healthy meal. Go ahead and add different veggies or take some out. This is such an easy recipe to customize to your own taste.
- 2 teaspoon olive oil
- 1/2 cup yellow onion chopped
- 2 cloves of garlic, minced
- 1 1/2 teaspoon dried thyme
- 2 bay leaves
- 1 1/2 teaspoon Italian seasoning.
- 1/4 teaspoon black pepper
- 1 15-ounce can cannellini beans, rinsed and drained
- 6 cups chicken broth
- 1 28-ounce can diced tomatoes
- 1 1/2 cups small-shaped whole-wheat pasta
- 2 cups cauliflower cut into bite sized pieces
- 1/2 cup fresh green beans, cut into bite sized pieces
- 1 zucchini, cut into 1-inch cubes
- 1 yellow squash, cut into 1-inch cubes
- 2 tablespoons prepared pesto
- grated Parmesan when serving
- salt and pepper to taste
1. Heat the oil in a large stockpot over medium-heat. Add onion and garlic and cook 3 minutes, until onion is soft.
2. Add thyme, bay leaves, Italian seasoning and black pepper to pot. Stir to coat.
3. Then add beans, broth and tomatoes and bring mixture to a boil. Once boiling, add pasta and cook for 7 minutes.
4. Next add vegetables and pesto, partially cover pot, cook 5 more minutes, or until pasta is tender.
5. Place into serving bowls, sprinkle with Parmesan and enjoy.