Minestrone is an excellent option for an Italian dish in the winter time. This thick soup will keep you warm as well as curb your pasta cravings.

 

 

Ingredients

• 3 tablespoons olive oil
• 1 cup chopped onion
• 2 cups carrot, peeled and chopped
• 2 cups celery, chopped
• 4 cloves garlic, minced
• 2 cups zucchini, diced
• 1 cup green beans, fresh or frozen, trimmed and cut into 1-inch pieces
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 1 teaspoon paprika
• 1/2 teaspoon rosemary
• 1 15-ounce can crushed tomatoes
• 6 cups fat-free chicken or vegetable broth
• 1-inch Parmesan cheese rind
• 1 bay leaf
• 2 to 3 sprigs fresh thyme
• 1 15-ounce can kidney beans, rinsed and drained
• 1/2 cup chopped fresh parsley
• 1/2 cup fresh basil leaves, torn
• 2 cups cooked elbow pasta
• 6 tablespoons grated Parmesan cheese, (optional)

 

Directions

1. Heat the oil in a large pot or Dutch oven over medium heat. Add onion, carrots and celery 3 to 4 minutes and sauté, stirring regularly until vegetables are softened but not browned, about 5 minutes. Add garlic, and continue cooking 1 minute longer.
2. Stir in zucchini, green beans, salt, pepper, paprika and rosemary.
3. Add tomatoes, broth, Parmesan rind, bay leaf and thyme sprigs. Bring to a boil, reduce heat and simmer with the pot partially covered for 20 minutes. Stir occasionally to prevent the cheese from sticking.
4. Add kidney beans. Cook 5 minutes.
5. Stir in parsley, basil and cooked pasta and cook just until pasta is heated through.
6. Before serving remove bay leaf and thyme stems. Cheese rind can be removed or eaten. Serve soup with grated Parmesan if desired.

 

Serves 6

 

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.