Minestrone Soup

By Melzie

Ingredients

• 2 TB olive oil
• 1 medium onion, diced (about 1 cup)
• 2 medium carrots, diced (about 1 cup)
• 1 celery stalk, diced (about 3/4 cup)
• 2 medium zucchini, diced
• 1 garlic clove, minced
• 3 medium potatoes, (about 3/4 pound) unpeeled and diced
• 3 cups thinly sliced Savoy cabbage
• 1 (15 oz) can cannellini beans, rinsed and drained
• 1 (15 oz) can diced tomatoes, undrained
• 2 cans reduced sodium chicken broth
• 3 cups water
• 1/2 tsp crushed dried rosemary
• 1/2 tsp salt
• 1/2 tsp pepper
• Grated Parmesan cheese (optional)

Preparation

Step 1

Heat oil in large stockpot over medium heat. Add onion; cook, stirring occasionally until softened about 6 minutes.

Add carrots and celery; cook, stirring occasionally, 3 minutes. Add remaining ingredients except cheese.

Cover and bring to a boil; reduce heat and simmer gently 1 - 2 hours. Serve with Parmesan cheese if desired.

Serves 6. 200 calories, 5 fat, 7 protein, 31 g carbs, 7 fiber, 900 mg sodium.