Minestrone Soup

Minestrone Soup

A light tasty and healthy vegetable soup that is easy to make and packed with flavour!

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ingredients

• 2 tablespoon olive oil
• 1 cup onions, diced
• 1 cup carrots, diced
• 1 cup celery, diced
• 4 cloves garlic, chopped
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon ground fennel seeds
• 3 cups vegetable broth (or chicken broth)
• 1 (28 ounce) can diced tomatoes
• 1 (15 oz) can red kidney beans, drained and rinsed
• 1 tablespoon Italian seasoning
• 8 ounces pasta (gluten-free for gluten-free)
• 1 medium zucchini, cut into bite sized pieces
• 1/2 pound green beans, cut into bite sized pieces
• 5 ounces baby spinach, coarsely chopped
• salt and pepper to taste
• 2 tablespoons parsley, chopped
• 1/4 cup parmigiano reggiano (parmesan cheese), grated (optional)

directions

1. Heat the oil in a large sauce pan over medium-high heat, add the onions, celery and carrot and cook until tender, about 5-7 minutes.
2. Add the garlic, red pepper flakes, and fennel and cook until fragrant, about a minute.
3. Add the broth, tomatoes, red kidney beans, Italian seasoning, and pasta, bring to a boil, reduce the beat and simmer until the pasta is almost cooked, about 5 minutes.
4. Add the zucchini, green beans and spinach and cook until tender, about 2 minutes.
5. Mix in the parsley and parmesan and enjoy!

Nutrition Facts: Calories 255, Fat 5g (Saturated 0.8g, Trans 0), Cholesterol 0, Sodium 188mg, Carbs 44g (Fiber 8g, Sugars 8g), Protein 10g

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