My mom had made this recipe of Minestrone soup for us over Christmas break.  It was really delicious and I usually don’t feel that way about minestrone soup.   This weekend wasn’t really what I would consider a winter soup weekend because it was pretty mild out.   After I went on my walk this afternoon,  it got a little chillier so I was in the mood for soup.   The soup makes a lot- my Dutch oven was almost filled to the brim.  After one bowl, my boyfriend and I were stuffed.  I will be having this soup for lunch all week, and giving some to my best friend and my boyfriend’s mom.   Yes, that’s how much soup I have, but it’s okay…it is delicious.

Minestrone Soup
Printer-Friendly Recipe

Ingredients
2 tbsp. olive oil
1 large onion, diced
4 cloves garlic, minced
1 large carrot, peeled and diced
1 medium zucchini, diced
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. salt
1/2 tsp. freshly ground black pepper
6 cups of low sodium chicken or vegetable broth
1 28oz can of diced tomatoes
1 45oz can crushed tomatoes
15 oz. can cannellini beans, drained and rinsed
4 oz. of dried whole wheat pasta (I used medium shells)
Parmesan cheese to sprinkle on top

Directions:
In a large pot heat olive oil over medium-high heat.  Add onions and cook for about 5 minutes, until translucent.  Add garlic, stir for 30 seconds.  Add carrots and cook for 5 minutes until carrots are soft. Next add zucchini, oregano, basil, salt, and pepper. Stir frequently for 2 minutes.   Add in broth and the tomatoes .  Bring to a boil,  and then reduce heat to medium low and simmer for 10 minutes.  Add beans and dried pasta.   Cook for an additional 10-15 minutes,  until pasta is ready.  Serve with Parmesan cheese sprinkled on the top. Makes 6 servings. (6-7 Weight Watchers PointsPlus – depending if you add cheese)

Source: Adapted from Better, Homes and Garden – January 2012

Enjoy!

-K
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