The arrival of fall and change in the weather has brought the sniffles to my kids and homemade soup is just what Mom ordered! A homemade Minestrone Soup that is chock full of veggies the kids will like, beans, pasta and chicken broth. It is much healthier than opening a can of soup because you can add more vegetables and control the salt by using low sodium chicken broth. In fact, this soup is so versatile that the kids will like it for lunch, it is so filling it makes a perfect dinner and I have even served it as a first course when company comes over.
2 TB extra virgin olive oil
1 small onion, diced
2 medium zucchini, diced
2 carrots, peeled and 1/4″ diced
1 or 2 cloves garlic, minced
1 tsp Italian Seasoning (dried basil, oregano, thyme, rosemary, marjoram, sage)
1 – 15 ounce can tomato sauce or 15 ounce can diced tomatoes
1 – 15 ounce can cannellini beans, drained and rinsed
32 ounces low sodium chicken broth
1 cup elbow pasta
3 sprigs fresh thyme
Heat olive oil in a large saucepan. Add onion, zucchini, carrots, garlic and Italian seasoning and sautee until the veggies are softened (approximately 10 minutes). Add diced tomatoes or tomato sauce, cannellini beans, chicken broth and sprigs of thyme. Bring to a boil, add pasta, then reduce heat and simmer for 10 minutes.
Remove sprigs of thyme and serve with parmesan cheese or fresh basil leaves.