Ingredients:
- 1 tablespoon olive oil (4 SmartPoints)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 can (15 oz) diced tomatoes (0 SmartPoints for plain canned tomatoes, check for added sugar)
- 1 can (15 oz) kidney beans, drained and rinsed (0 SmartPoints)
- 6 cups vegetable broth (0 SmartPoints for low-sodium vegetable broth)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 cup small pasta (e.g., small shells or elbow macaroni; choose a whole wheat or low SmartPoints pasta)
- Salt and pepper to taste
- 2 cups fresh spinach, chopped
- Grated Parmesan cheese for topping (optional, points will vary)
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic. Sauté for a few minutes until they become translucent.
- Add the chopped carrots, celery, zucchini, and yellow squash to the pot. Sauté for about 5 minutes or until the vegetables start to soften.
- Stir in the diced tomatoes, kidney beans, vegetable broth, dried basil, dried oregano, and dried thyme. Bring the mixture to a boil.
- Reduce the heat to low and let the soup simmer for about 20-25 minutes, or until the vegetables are tender.
- While the soup is simmering, cook the small pasta in a separate pot according to the package instructions. Drain and set aside.
- Once the vegetables in the soup are tender, add the cooked pasta and chopped spinach. Simmer for an additional 2-3 minutes until the spinach wilts.
- Season the soup with salt and pepper to taste. Adjust the seasoning as needed.
- Serve the Vegetarian Minestrone Soup hot. You can top it with grated Parmesan cheese if desired, but be sure to account for the extra SmartPoints.
