Need a light but hearty soup in your life? Then Minestrone is for you. This is also a great soup to make and freeze; however, if you are going to do that don’t add the pasta. Pasta does not freeze well so make the soup, without the pasta, and then when you reheat it on the stove add the pasta then and cook until it is al dente.

Serves 6-8

Ingredients:
3 tablespoons olive oil
1 medium yellow onion, diced
3 cloves of garlic, minced
2 carrots, diced
2 celery stalks, diced
2 tablespoons tomato paste
1 1/2 teaspoon salt
1/2 teaspoon white pepper
1 1/2 teaspoons fresh oreganos (1/2 teaspoon if dried)
1 1/2 teaspoons fresh thyme (1/2 teaspoon if dried)
1/2 teaspoon red pepper flakes
2 zucchini diced, (about .65 lbs)
28oz canned diced tomatoes
4 cups vegetable broth
2 cups water
1 bay leaf
1lb mezzi rigatoni
15.5oz canned cannellini beans, drained and rinsed
1lb red chard*, washed, stem removed, and torn
Parmesan cheese, grated

Directions:

1.    In a large stock pot or dutch oven heat olive oil over medium heat, sauté onion and garlic for 3 minutes, until fragrant. 

2.  Add carrots and celery, cook for about 10 minutes until the carrots are soft. 

3. Add tomato paste, salt, white pepper, oregano, thyme, red pepper flakes, and zucchini. Stir to coat all vegetables and cook for 5 minutes until zucchini is soft. 

4. Add diced tomatoes, vegetable broth, and water. Stir to combine. 

5. Add bay leaf. Bring soup to a boil over medium heat, reduce to a simmer. Cover and cook for 15 minutes.

6. Add mezzi rigatoni, cannellini beans, and red chard. Cook until pasta is al dente, approximately 10-14 minutes. Remove bay leaf.

7. Serve soup, top with parmesan cheese. 

Pro Tip:

*Red Chard can be substitute for spinach or kale in this recipe; however, red charr. it has a lot of great health benefits and it is a great way to diversify your diet.