My Recipes: Chunky Minestrone Soup

I've been trying to stick to healthy eats lately, and really wanted a thick soup with loads of veggies. So I found this "base recipe" for the main ingredients to create minestrone soup and then, of course, added my own adjustments. I did not measure everything, so judge the following by how thick and hearty or thin and soupy you want the dish to be.

*Note: finely chop your vegetables to ensure they are soft and well-cooked. Thick ones might still retain crunchiness if not left to stew long enough.

Ingredients

Onion, chopped

Zucchini, chopped

Carrot, chopped

Celery, chopped

1 or 2 cans diced tomatoes

2 cups vegetable broth

1 can red kidney beans, drained

Palmful of Italian herbs

Bay Leaf (I didn't have those, so left it out and didn't notice)

Salt & Pepper

1/2 bag of pasta (use whole grain for healthy kick)

*I even threw in a can of pre-made minestrone soup I had sitting in the cabinet!

Saute chopped veggies in a little olive oil in the bottom of a large pot. Stir continously.

When they've browned slightly on the edges, add the diced tomatoes, 2 cups vegetable broth, red kidney beans, Italian herbs, a bay leaf, salt and pepper and simmer for about 30 minutes.

While soup is simmering, cook your pasta to al dente. Then add to soup during the last 5-8 minutes. Voila! You've got a hearty, healthy, homemade hot meal. Top with cheese and serve with whole grain garlic toast.

And like any good summer meal, it's always best with an ice cold lemonade and Crown. Mmm mmm!