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Vegetarian Minestrone




Source of Recipe


Cooking Light, Jan/Feb


Recipe Introduction


This earthy, elegant soup is probably one of the most economical, using ingredients that are commonly on hand. To serve, ladle into individual bowls, and sprinkle with cheese.




Recipe Link: http://www.cookinglight.com/

List of Ingredients




2 teaspoons olive oil
3/4 cup chopped onion
3 cups water
2 cups diced zucchini
1 cup diced carrot
1 cup canned cannellini beans, or other white beans, drained
3/4 cup diced celery
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon coarsely ground pepper
14 1/2 ounces diced tomatoes, drained
1 clove garlic, minced


Recipe



Heat oil in a large saucepan over medium-high heat. Add onion; sauté 4 minutes or until lightly browned. Add water and next 10 ingredients (water through garlic); bring to a boil. Cover, reduce heat to medium-low, and cook 25 minutes. Add pasta; cover and cook an additional 10 minutes.


(serving size: 1-1/2 cups soup and 1 teaspoon cheese)