Fall Minestrone

January 18, 2014

A filling, hearty soup.

1 teaspoon olive oil
1/2 sweet onion, diced
2 stalks celery, diced
1 cup (about 3) carrots, chopped
4 cloves garlic, minced
4 cups no-chicken chicken broth
2 (14 oz) cans diced tomatoes
1 can cannelini beans, rinsed and drained
1/2 zucchini, diced
1/4 teaspoon salt (adjust depending on your canned goodsd)
1 sprig of rosemary, stem removed and leaves minced
1 bay leaf
1 teaspoon black pepper
1/2 cup small, dry pasta (I used small shells)
2 cups baby spinach, chopped (or other green of choice)
1/4 cup parsley, chopped

In a deep soup pan heat olive oil on medium high heat. Add onion, celery, and carrots and cook until onions are slightly translucent – about 4-5 minutes. Add garlic and cook another 2-3 minutes. Add broth,...
See the full directions on my site

Nutritions

Calories
137

Sodium
1126mg
46% DV

Fat
5g
8% DV

Protein
6g
13% DV

Carbs
19g
6% DV

Fiber
5g
23% DV

Vegan