Minestrone Soup

One of Mike’s all time favorites!

ingredients

1/4 cup olive oil
1 medium onion
2 garlic cloves, minced
2 carrots, sliced
1 28 oz. can diced tomatoes
1 qt. chicken broth
1 Tbls. chopped fresh parsley
2 tsp. dried leaf basil
1 tsp. dried leaf oregano
1 tsp. salt
1 tsp. pepper
2 cans canellini or kidney beans
1 medium zucchini, sliced
1/2 - 3/4 cup small shell pasta

directions

Heat oil in a 4-qt. pot; add onion, garlic, and carrots and sauté until onion is tender. Add tomatoes with liquid and break up tomatoes with a knife and fork into bite sized pieces. Stir in broth, parsley, oregano, basil, salt and pepper. Bring to a boil, reduce heat, and simmer for 20 minutes. Stir in drained beans, and simmer for 10 more minutes. Stir in zucchini and pasta, and simmer uncovered for 10 minutes.

Source: Cydney