Fresh Minestrone Soup
Serve with crusty French bread.

• 1 tablespoons olive oil
• 1 cup minced white onion (about 1 small onion)
• 1/2 cup chopped zucchini
• 1/2 cup frozen cut Italian green beans
• 1/4 cup minced celery (about 1/2 stalk)
• 4 teaspoons minced garlic (about 4 cloves)
• 4 cups vegetable broth
• 2 - 15 ounce cans red kidney beans, drained
• 2 - 15 ounce cans small white beans or great northern beans, drained
• 1 - 14 ounce can diced tomatoes
• 1/2 cup carrot, julienned or shredded
• 2 tablespoons minced fresh Italian parsley
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 3 cups hot water
• 4 cups fresh baby spinach
• 1/2 cup small shell pasta

Heat one tablespoons of olive oil over medium heat in a large soup pot. Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.

Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.

Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.

Per Serving: 377 Calories; 5g Fat (10.9% calories from fat); 1g Saturated Fat; 20g Protein; 66g Carbohydrate; 17g Dietary Fiber; 1mg Cholesterol; 2409mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1 Fat.

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