Vegetarian Minestrone Soup

INGREDIENTS

SERVINGS 4-6UNITS US

• 1tablespoon extra virgin olive oil
• ³⁄₄cup chopped onion
• 3cups water
• 2cups diced zucchini
• 1cup diced carrot, peeled
• 1cup canned cannellini beans or 1 cup you may use other white beans
• ³⁄₄cup diced celery
• 1teaspoon dried basil or 2 tablespoons finely choppedfresh basil
• ¹⁄₄teaspoon dried oregano
• ¹⁄₄teaspoon salt
• ¹⁄₈teaspoon fresh coarse ground black pepper
• 28fluid ounces canned plum tomatoes, dice and include liquid
• 2garlic cloves, minced
• ¹⁄₄cup uncooked ditalini or ¹⁄₄ 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.