Minestrone Soup

livingsmartandhealthy.com

Alyssa Lynn

1 tbsp olive oil

1 medium onion, chopped

2 medium carrot, chopped

2 stalks celery, chopped

4 cloves garlic, minced

1 medium zucchini, chopped

4 cups VEGETABLE BROTH

1 can (15 oz) LIGHT / DARK KIDNEY BEAN, rinsed and drained, or choice of beans

½ cup DITALINI pasta or short pasta

1 can (15 oz) DICED TOMATOES or 2 to 3 medium fresh tomatoes, chopped

2 tablespoon TOMATO PASTE

½ teaspoon dried oregano

½ teaspoon garlic powder

2 to 3 fresh sprig thyme or ½ teaspoon dried thyme

½ teaspoon red chili flakes, adjust to taste

2 cups spinach, roughly chopped

2 tablespoon Parmigiano-Reggiano, grated (optional) For VEGAN skip the cheese or use vegan cheese

salt and black pepper, to taste

Handful of fresh cilantro or parsley, chopped

Fresh lemon juice (optional)

Directions at livingsmartandhealthy.com

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