Vegetarian Minestrone Soup

INGREDIENTS

  • 1tablespoon extra virgin olive oil
  • 34cup chopped onion
  • 3cups water
  • 2cups diced zucchini
  • 1cup diced carrot, peeled
  • 1cup canned cannellini beans or 1 cup you may use other white beans
  • 34cup diced celery
  • 1teaspoon dried basil or 2 tablespoons finely choppedfresh basil
  • 14teaspoon dried oregano
  • 14teaspoon salt
  • 18teaspoon fresh coarse ground black pepper
  • 28fluid ounces canned plum tomatoes, dice and include liquid
  • 2garlic cloves, minced
  • 14cup uncooked ditalini or 14 cupelbow macaroni

DIRECTIONS

  1. Heat oil in a large saucepan over medium-high heat.
  2. Add chopped onion and sauté for 4 minutes or until just lightly browned.
  3. Add water, zucchini, carrots, canellini beans, celery, basil, oregano salt, pepper, tomatoes and garlic.
  4. Bring to boil; reduce heat, cover and simmer on medium-low heat for 25 minutes, stirring occasionally.
  5. Add macaroni, cover and cook an additional 10 minutes.
  6. Adjust spices to suit your taste.
  7. Serve hot.

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