Garden Fresh Minestrone Soup

November 29, 2014

¼ cup pure olive oil
1 yellow onion, diced
1 carrot, peeled and diced (or 4-5 baby carrots, diced)
2 garlic cloves, crushed
2 red bell peppers, diced
2 zucchini, diced
2 large tomatoes, diced (save as much juice as possible)
1 sprig whole fresh thyme (remove after cooked)
6 cups vegetable or beef broth (I like making my own using base and water rather than the pre-canned broth)
1 can kidney beans, drained and washed
3-4 sprigs parsley, chopped
Salt and pepper to taste
2 cups medium pasta shells, cooked and drained (coat with olive oil to prevent them from sticking together)
Parmesan cheese, to garnish

In a deep stock pot, sauté the onions, carrots, and crushed garlic cloves over medium heat in the olive oil until they begin to tender, about 5-7 minutes. Add the red peppers and cook for another 5 minutes,...
See the full directions on my site

Nutritions

Calories
3832

Sodium
704mg
29% DV

Fat
336g
518% DV

Protein
38g
77% DV

Carbs
163g
55% DV

Fiber
40g
162% DV