Minestrone soup

1 small sweet yellow onion, chopped
2 cloves garlic, minced
2 stalks celery, chopped
2 carrots, sliced
2 tablespoons olive oil
4 cups vegetable broth
3 Roma tomatoes, chopped
1 zucchini, peeled and chopped
1 15-ounce can chick peas, rinsed and drained
1/3 cup small shells pasta
2 teaspoons Italian seasoning
1/2 teaspoon fresh ground pepper
1/4 cup grated Parmesan cheese

Heat oil in a large soup pot over medium heat. Sauté onions, carrots, celery and garlic for 5 to 7 minutes or until tender. Add broth, zucchini, tomatoes, pasta, chickpeas and seasoning. Cook on medium-high for 12-15 minutes until pasta is cooked and soup is heated through. Pour into individual bowls and top with Parmesan cheese.


Number of Servings: 6

Recipe submitted by SparkPeople user GO_BEARS.