Minestrone Soup

Serves 8

1 lb pasta, whole-grain, elbow (gluten-free if necessary)

4 cloves garlic, minced

1 medium onion, chopped

4 medium carrots, peeled and chopped

4 ribs celery, chopped

1 small zucchini, chopped

1 cup parsley, chopped

14 oz tomatoes, fire-roasted, canned (1)

1 sprig thyme, fresh (1 teaspoon Dried Thyme)

2 Tbs olive oil

2 bay leaves

6 cup vegetable broth, low sodium

1 1/2 cup white beans, canned, drained and rinsed

2 Tbs pesto Optional

1/2 tsp red pepper flakes Optional

black pepper, to taste

salt, to taste

1.Cook pasta and set aside. You will stir pasta in after the soup has cooked.

2.Chop all vegetables according to directions.

3.Heat the oil in a large pot over medium-high heat. Add the garlic and onion. Cook, stirring frequently, for 1-2 minutes, or until softened.

4.Add the carrots and celery. Continue cooking for 5 minutes

5.Add tomatoes, thyme, bay leaves, and broth. Simmer for 20 minutes or until vegetables are tender.

6.Add the beans, zucchini, and parsley—season with salt and pepper to taste [and hot pepper if desired].

5. Stir in pasta and serve topped with some pesto.