Minestrone Soup with Herbs and Whole Grain Pasta

 

MINESTRONE SOUP WITH HERBS AND WHOLE GRAIN PASTA

2 Tablespoons olive oil

1/2 yellow onion, diced

1 large carrot, cut into thin rounds

1 cup green beans, trimmed and cut into thirds

1 medium zucchini, halved lengthwise and cut crosswise into 1/4-inch half moons

2 garlic cloves, minced

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon salt

1 teaspoon black pepper

1 (14.5 oz.) can diced tomatoes

4 cups vegetable broth

1 (15.5 oz.) can kidney beans, drained and rinsed

1 cup whole wheat or bean rotini or elbow pasta

In a large pot, warm the olive oil over medium-high heat.  Add the onion, carrot, green beans, and zucchini and cook for 10-12 minutes, or until the onions are translucent and the vegetables soften.  Add the garlic, basil, oregano, salt, and pepper and cook for another 1 to 2 minutes, stirring frequently.

Add the tomatoes and broth.  Increase the heat to medium-high and bring the soup to a boil.  Then cover, reduce the heat to medium-low, and let simmer for 15 minutes.

Add the canned beans and uncooked pasta and cook, uncovered, for 11 to 15 minutes more, until the pasta is tender.

PERSONAL NOTE:  I did not use fresh green beans like the recipe calls for.  I used canned green beans from our garden, and I just added them in when I put in the kidney beans and pasta.

Also...you could use any kind of pasta you want...it doesn't have to be whole wheat, or a gluten-free pasta, unless that's your preference.  This is a recipe from my favorite anti-inflammatory cookbook and that's why it is specifying certain types of pasta.  

Also...you may want to start out with just 1/2 teaspoon of black pepper and see how that tastes.  I use the full teaspoon because pepper is good for inflammation, as are the basil and oregano.