Minestrone Soup

I've never been a huge fan of tomato-based soups, but minestrone is a different story. I love the variety of the ingredients and the simpleness of the soup. The really reason this soup hit the spot though is because I've been fighting off a cold for the past few days. Nothing cures the cold blues like some hot soup.

Oh, and did I mention how great the flavor is?

Minestrone Soup

3 Tbsp. olive oil

1 medium onion, chopped (yellow or sweet)

2 cups chopped carrots

1 tsp. garlic, minced

1 tsp. salt

1 tsp. pepper

2 cups chopped fresh tomatoes

3 cups chicken broth

2 cups water

1 cup small pasta

2 cups chopped zucchini or fresh spinach*

2 Tbsp. tomato paste

15 oz. can Great Northern beans, drained and rinsed

1/2 Tbsp. dried basil

additional water, if needed

1. Using a large, heavy stock pot, sauté onion and carrots in olive oil on medium heat about 4-5 minutes. Add garlic and continue to cook for another minute.

2. Season with salt and pepper.

3. Add fresh tomatoes, fresh zucchini or spinach, chicken broth and water. Bring to boil. Add pasta and cook for according to box instructions until al dente.

4. Stir in tomato paste, beans and basil. Cook just until combined.

5. If needed, add a little more water to the soup.

6. Serve immediately with freshly grated Parmesan cheese.

Tips:

*You can add a variety of vegetables to this soup. Adding one to two cups of whatever is in your fridge, such as zucchini, other squash, spinach works well.