Classic Italian Minestrone Soup

themediterraneandish.com

CathyD

I didn’t use pasta, i served with whole wheat sourdough. I used the leftovers in a 4 egg quiche and it was fabulous!

¼ cup extra virgin olive oil

1 small yellow onion, chopped

2 carrots, chopped

2 celery stalks, diced

4 garlic cloves, minced

1 zucchini or yellow squash, diced

1 cup green beans, fresh or frozen, trimmed and cut into 1-inch pieces, if needed

Kosher salt and black pepper

1 teaspoon paprika

½ teaspoon rosemary

1 15- oz can crushed tomatoes

6 cups broth, vegetable or chicken broth

1- inch Parmesan cheese rind, optional

1 bay leaf

2 to 3 sprigs fresh thyme

1 (15- oz) can kidney beans

Large handful chopped parsley

Handful fresh basil leaves

Grated Parmesan cheese, to serve (optional)

2 cups cooked ditalini or elbow pasta

Directions at themediterraneandish.com

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