Italian Minestrone

Tomatoes and zucchinis are in abundance now. Use them up in this healthy but so delicious minestrone. Garnish it with grated parmesan and you will be in love.

• 2 cups chopped onion
• 1 ½ cups chopped carrot
• 1 cup diced green pepper
• 5 cups cubed zucchini and yellow squash
• 4 cups chopped fresh Roma tomatoes
• 2 cups chicken or vegetable broth or Chicken Base*
• ½ tsp. freshly ground black pepper
• 2 tsp. dried basil leaves
• ½ tsp. dried oregano leaves
• 1 Tbsp. chopped minced garlic from jar
• Parmesan cheese (optional garnish)
• ½ cup whole wheat pasta (elbow or shells)
• 1 can 15.5 oz can dark red kidney beans (undrained)
• ½ cup Benefiber powder (optional)

In a large Dutch oven pot combine first ten ingredients. Add Benefiber at this time if you want it. Bring to a boil then cover and reduce to a simmer for 45 minutes. Add the beans and pasta and bring to a boil again then reduce to a simmer and cook for 20 minutes. Ladle into bowls and garnish with parmesan cheese. Enjoy!

If you like to chop veggies then this is your recipe. This is a healthy recipe that will satisfy and surprise you about how good it tastes. Parmesan is a high calcium low fat cheese. I like to use kidney beans with no added salt as well.

*I also like to use chicken base to make my chicken broth. Just follow instructions on jar.