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Tucsan Minestrone Soup




Source of Recipe


The Best Life Diet






Recipe Introduction


This classic calls for a classic topping: a sprinkle of Parmesan cheese. But if you want to reduce the soup's already low calorie count even more, leave off the cheese - the soup will taste rich and satisfying.





List of Ingredients



• 2 T olive oil
  
• 1 medium zucchini, cut into 1/2-inch slices, about 2 cups
  
• 1 mediums ummer squash, cut into 1/2-inch slices, about 2 cups
  
• 1 large carrot, finely diced, about 3/4 cup
  
• 1 small onion, finely diced, about 3/4 cup
  
• 2 cloves garlic, minced
  
• 1 tsp Italian seasoning
  
• 4 cups all-natural reduced-sodium chicken broth
  
• one 15-oz can diced tomatoes
  
• one 15-oz can cannellini beans, drained and rinsed
  
• 1/2 cup whole wheat Barilla PLUS or elbow pasta
  
• 3 fresh thyme sprigs
  
• salt and freshly ground pepper
  
• 1/3 cup grated Parmesan cheese
  
• 1/3 cup loosely packed fresh basil, cut into strips
  






Instructions



1. Heat the oil in a Dutch oven over medium-high heat.
   
2. Add the zucchini, summer squash, carrot, onion, garlic and Italian seasoning to the Dutch oven and cook, stirring frequently, until the vegetables start to soften, about 10 minutes.
   
3. Stir in the broth and diced tomatoes, cover the mixture, and bring it to a boil.
   
4. Add the beans, pasta, and thyme, and cook, uncovered, at a low boil until the pasta is done, about 10 minutes.
   
5. Remove the thyme sprigs, and season the mixture with salt and pepper. Serve in individual bowls and top each serving with Parmesan cheese and basil.
   






Final Comments


Serves 6