Vegetarian Minestrone Soup

• servings: 6 servings
• active time: 10 minutes
• total time: 45 minutes

Ingredients

1/4 cup extra virgin olive oil ()

1 small yellow onion, (chopped)

2 carrots, (chopped)

2 celery stalks, (diced)

4 garlic cloves, (minced)

1 zucchini or yellow squash, (diced)

1 cup green beans, (fresh or frozen, trimmed and cut into 1-inch pieces, if needed)

Kosher salt and black pepper

1 tsp paprika

1/2 tsp rosemary

1 15- oz can crushed tomatoes

6 cups broth, (vegetable or chicken broth)

1- inch Parmesan cheese rind, (optional)

1 bay leaf

2 to 3 sprigs fresh thyme

1 (15- oz) can kidney beans

Large handful chopped parsley

Handful fresh basil leaves

Grated Parmesan cheese, (to serve, optional)

2 cups cooked ditalini or elbow pasta

Directions

In a large Dutch oven, heat the extra virgin olive oil over medium heat until shimmering but not smoking. Add onions, carrots and celery. Raise heat to medium-high and cook stirring regularly, until the veggies soften a bit (about 5 minutes or so). Add the garlic and cook another minute, tossing regularly.

Add the zucchini or yellow squash and green beans. Season with paprika, rosemary, and a generous pinch of kosher salt and pepper. Toss to combine.

Now add the crushed tomatoes, broth, fresh thyme, bay leaf and Parmesan rind (if using.) Bring to a boil, then reduce the heat to a gentle simmer and partially cover the pot. Let simmer for about 20 minutes or so.

Uncover the pot and add the kidney beans. Cook for another 5 minutes.

Finally, Stir in the parsley and fresh basil. And, if serving immediately, stir in the cooked pasta and simmer just until the pasta is warmed through; do not overcook. (See Cook's Tip #2)

Remove the cheese rind and bay leaf. Taste and adjust seasoning to your liking. Serve the minestrone hot with a sprinkle of grated Parmesan and a drizzle of extra virgin olive oil.

Nutrition

• Calories: 211.9 kcal
• Saturated Fat: 1.5 g
• Cholesterol: 0.7 mg
• Total Carbohydrate: 26.7 g
• Dietary Fiber: 7.4 g
• Protein: 6.8 g