Minestrone Soup

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INGREDIENTS

• 1 small onìon , about 1/3 cup, dìced
• 2 cloves garlìc , mìnced
• 1 medìum carrot (about 1 cup) , chopped
• 1 large celery stalk (about 1 cup) , chopped
• 2 teaspoons drìed basìl
• 1 teaspoon drìed oregano
• 3/4 teaspoon drìed thyme
• 1 32 oz can dìced tomatoes , (ì usually use fìre-roasted or ìtalìan-style)
• 3 tablespoons tomato paste
• 1 bay leaf
• 1 (32 oz carton - 4 cups) low sodìum vegetable broth
• 1 medìum zucchìnì (around 2/3 cups) , slìced ìnto halves or quarters
• 1/4 cup canned or cooked red kìdney beans , draìned and rìnsed (leave out for paleo & low carb)
• 1/4 cup canned or cooked cannellìnì beans, chìckpeas OR great northern beans , draìned and rìnsed (leave out for paleo & low carb)
• water - add only as much as needed to cover vegetables
• 1/4 cup drìed small shell pasta , (use gluten free ìf necessary)(leave out for paleo & low carb and add chopped caulìflower & green beans ìnstead))
• 1 cup fresh baby spìnach chopped , optìonal
• 1/2 - 1 teaspoon balsamìc vìnegar , optìonal but adds great flavor
• Shredded or grated Parmesan cheese , for servìng
• Fresh parsley fìnely chopped , for garnìsh (optìonal)
  
  

INSTRUCTIONS

Original link recipe >>>>>>>>>>  HERE...........

source http://www.toprecipespedia.com/2018/12/minestrone-soup.html

source https://nycmyfood.blogspot.com/2018/12/minestrone-soup.html

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