Minestrone Soup

• servings: 8 servings
• active time: 40 minutes
• total time: 40 minutes

Ingredients

2 tbsp. olive oil

2 carrots, diced

2 celery stalks, diced

2 zucchini, diced

1 yellow bell pepper, diced

1 onion, diced

1 tsp. crushed red pepper flakes

2 tsp. kosher salt, plus more to taste

1 tsp. black pepper, plus more to taste

2 qt. low-sodium chicken broth

1 (28-ounce) can diced tomatoes, with their juices

1 tsp. dried basil

1 tsp. dried oregano

1/4 tsp. turmeric (optional)

1 (15-ounce) can kidney beans, drained and rinsed

1 (15-ounce) can white beans, drained and rinsed

1 c. cut-up green beans, fresh or frozen

8 oz. ditalini pasta

1/2 c. fresh parsley, chopped

Prepared pesto, for serving

Shaved parmesan cheese, for serving

Directions

In a large Dutch oven, heat the olive oil over medium heat. Add the carrots, celery, zucchini, bell pepper, onion, red pepper flakes, salt, and pepper and cook, stirring occasionally, until the vegetables begin to soften, 3 to 5 minutes.

Add the chicken broth, tomatoes, basil, oregano, and turmeric (if using) and bring to a boil. Reduce to a simmer and cook for 10 minutes. Stir in the kidney beans, white beans, and green beans and cook for 5 minutes. Taste and adjust the seasoning.

Stir in the pasta and cook until the it is cooked through, about 10 minutes. Stir in the parsley.

Serve the minestrone in bowls with a dollop of pesto and a sprinkling of parmesan cheese.

Nutrition

• Calories: 335
• Total Fat: 7 g
• Saturated Fat: 1 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 933 mg
• Total Carbohydrate: 44 g
• Dietary Fiber: 10 g
• Total Sugars: 8 g
• Protein: 18 g