Homemade Minestone soup

Pam cooking spray
2 tsp. e.v. olive oil
1 cup diced onions
3 garlic cloves, crushed
4 celery stalks, diced
4 carrots, sliced
herbs de provence- seasoning
s+p, to taste
1/2 zucchini, washed and unpeeled
1/2 yellow squash, washed and unpeeled
15.5 oz. can light red kidney beans
32 oz. carton vegetable broth

On the side, I cook about 1 cup whole wheat small shells and do not add to soup. when soup is served, dish out 1/4 cup into bowl and spoon soup over top.
1/4 c pasta, needs to be counted separate, depending
on amount you eat.

Spray pam into large soup pot. Add 2 tsp. e.v. olive oil.
Add 1 cup diced onion, 4 celery stalks,diced, 4 carrots sliced,
and 3 crushed garlic cloves. Saute until soft about 5 minutes.
Add 1 T. herbs de provence seasoning (or else, thyme or basil)
S+P to taste. Wash ahead zucchini and squash with veg. brush. Cut in half. Add 1/2 sliced, unpeeled zucchini and 1/2 sliced, unpeeled yellow squash into pot.
Drain and Rinse kidney beans. Add beans to pot.
Add 1 32 oz. carton Vegetable broth (or chicken). Bring to a boil. Then simmer for 25 minutes until done.

On the side I cook about 1 cup whole wheat small shells or any small pasta, whole wheat. DO NOT add to pot.
Hold for serving and then spoon 1/4 oz. shells into bowl and add 1 cup soup to top and serve hot.

1 cup = serving size
remember to add 1/4 c pasta or amount you add to bowl when serving (to your points plus, separately)

Number of Servings: 10

Recipe submitted by SparkPeople user IRISHEI.