Easy Minestrone Soup

2 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, minced
1 carrot, peeled and diced
1 celery stalk, diced
1 zucchini, diced
1 cup fresh or frozen green beans
2 (14 ounce) cans diced tomatoes
4 cups vegetable broth
2 cups water
1 (14 ounce) can cannellini beans, rinsed and drained
1 cup whole wheat elbow macaroni
1/2 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper, to taste
Parmesan cheese-optional, for garnish

1. Heat olive oil in a large stockpot. Add onion, garlic, carrot, and celery. Cook for about 5 minutes, or until lightly browned. Add in zucchini, green beans, and diced tomatoes. Stir in vegetable broth and water. Add beans, macaroni, oregano, and basil. Simmer until vegetables and macaroni are tender-about 35 minutes.

2. Season soup with salt and pepper and serve warm. Garnish with parmesan cheese, if desired.



Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user MWOOLSEY.