Vegetarian Minestrone Soup

This soup is so delicious.  And healthy because it is packed full of vegetables.  If you want to make it vegan, skip the cheese and get vegan pasta.  But, either way, it makes a lot, and its super satisfying.  I made this when we had the missionaries for dinner and served it with a salad and some crusty bread. Perfection.

courtesy

Vegetarian Minestrone Soup

From A Bountiful Kitchen (modified slightly)

3 tablespoons olive oil
1 medium onion, chopped (yellow or sweet)
2 cups chopped carrots
1 clove garlic, minced
1 teaspoon each salt and fresh ground pepper (I had to put quite a bit more salt in)
2 cups chopped fresh tomatoes
14 oz can vegetable OR chicken stock, if you aren’t concerned about going meatless (check to make sure it’s MSG free)
1 cup water
1 cup “ditalini” pasta or other small pasta shape
2 cups chopped zucchini or fresh spinach (optional)*
2 tablespoons tomato paste
1- 15 oz can Great Northern beans, drained
1 tablespoon basil, dried
additional water, if needed

Using a large, heavy stock pot,saute onion and carrots in olive oil on medium heat about 4-5 minutes. Add garlic and continue to cook for another minute.
Season with salt and pepper (use more salt to taste and I also added a sprinkle of garlic salt)
Add fresh tomatoes, fresh zucchini or spinach, chicken stock, and water. Bring to boil. Add pasta and cook for 7-9 minutes until al dente.
Stir in tomato paste, beans and basil. Cook just until combined.
If needed, add a little more water to the soup.
Serve immediately with lots of fresh grated Parmesan cheese.

Serves about 4-6.