Minestrone Soup

15 oz can Cannellini Beans, drained and rinsed
8 cups reduced-sodium vegetable broth
1 tsp black pepper
Non-stick cooking spray
1 medium onion
2 medium carrots, in chuncks
2 large stalks celery, sliced
1 15 oz can diced tomatoes
1 6 oz can tomatoe paste
3 cups shreadded cabbage
3 medium zucchini, cubed
1 Tbs dried parsely, or 1/2 cup fresh flat leaf
1 Tbs dried sage
1 Tbs cushed dried oregano
3 oz uncooked whole wheat pasta, any samall variety

You may choose to use fresh herbs, beans, and tomatoes if you have them on hand.

Saute Onions, Carrots, Celery, Garlic in a heavy pan coated with non-stick cooking spray. When softened add them to a large sauce pan or dutch oven.
Add one can of drained and rinsed cannellini beans, one can of diced tomatoes, one can of tomatoe paste, vegetable broth, cabbage, pasta, and the seasonings.
If necessary you may add water so that your soup is the right consistency for a thick soup.
Let your soup simmer on low for up to 20 minuetes depending on how well cooked you prefer your vegetables. I like my vegetables sort of crunchy so I bring my soup to a boil for just a few moments only. Then enjoy!

Serving Size: 2 cups

Number of Servings: 6

Recipe submitted by SparkPeople user SUZEN69.