Minestrone Soup

Ingredients

• 1 C onion, chopped
• 1/2 C celery, sliced
• 3 garlic cloves, pressed
• 3 C low sodium vegetable broth
• 1 (15 oz.) can red kidney beans, rinsed and drained
• 1 (15oz.) can great northern beans, rinsed and drained
• 1 (28 oz.) can diced tomatoes
• 1 (8 oz.) can tomato sauce
• 2/3 C whole wheat, small pasta
• (ie. small shell or elbow whole wheat pasta)
• 1 tsp. dried oregano
• 1 tsp. dried basil
• 1/2 tsp. red pepper flakes
• 1 tsp. salt
• 1/2 C zucchini, sliced
• 1/2 C yellow squash, sliced
• 1/2 C frozen cut green beans (thawed)
• 1/2 C carrots, julienne cut
• 1 C fresh spinach, lightly chopped, tightly packed
• 1 C water (optional) for thinning soup after cooking if needed.

Preparation

1.  
2. In a large soup pot over medium heat, sauté onions, and celery together in 3-4 tablespoons of water for 5 minutes. During the last minute, add garlic and continue sauteing until onions are translucent. (If needed, add a little more water while sautéing so the garlic doesn't burn.)
3. Add 3 cups of low-sodium vegetable broth, canned tomatoes, tomato sauce, pasta, and spices, and bring to a boil. Reduce heat and simmer for 7-9 minutes.
4. Add canned beans, zucchini, yellow squash, green beans, and carrots. Simmer for an additional 5 minutes, then stir in spinach and adjust seasonings to taste.
5.