Veggie Minestrone

This minestrone is so healthy and delicious. It's on the thicker side. You can add water if you like a more liquidy soup. My boyfriend and I dined on this about 3 more times in the week...On the 3rd night, he said to me, "When you suggested soup again, I was thinking 'eh, okay', but when I started eating it, I thought 'mmmm this is still really good.'"

• Ready In: 50 mins
• Serves: 10

Ingredients

• 1  tablespoon olive oil
• 2  garlic cloves, chopped finely
• 1  large onion, chopped
• 2  large carrots, chopped
• 3  celery ribs, chopped
• 1  cup green cabbage, shredded
• 2  cups chicken broth or 2  cups vegetable broth
• 2 (16 ounce) cans diced tomatoes
• 1 (6 ounce) can tomato paste
• 1 (16 ounce) can corn, drained
• 1 (16 ounce) can green beans, drained
• 1  large zucchini, sliced
• 1  small head of broccoli, separated into small pieces
• 1 (16 ounce) can kidney beans, drained
• 1 (16 ounce) can cannellini beans, drained
• 2  teaspoons oregano
• 1  teaspoon basil
•  salt and pepper
• 1⁄2 cup  uncooked  whole wheat elbow macaroni
•  grated parmesan cheese

Directions

1. In a large pot, saute garlic, onion, carrots, and celery in olive oil over low heat for about 5 minutes.
2. Add in all of the remaining ingredients except the macaroni, cover, and simmer over low heat for 30 minutes.
3. Add pasta and cook additional 10 minutes (or according to time on box). Don't over cook the pasta!
4. Serve with grated parmesan. Enjoy!
5. For Vegetarian use the vegetable broth option.