Minestrone Soup

Perfect for a chilly day.

1/2 red onion, chopped finely 

1 small zucchini, chopped

10 baby carrots, chopped 

1 sticks celery, chopped

1 small leek, washed and chopped into half moons (white part only)

1 clove garlic, minced 

1/2 teaspoon of dried oregano

1 bay leaf 

1 can of diced tomatoes, no salt added

1 can chickpeas (garbanzo beans), drained and rinsed 

2 cups low-sodium chicken broth

1 tablespoon of tomato paste

2 cups of baby spinach, chopped

½ cup ditalini pasta 

2 basil leaves, chopped

salt and pepper to taste

grated Parmesan cheese

Soften the first 5 vegetables listed in olive oil (about 10 minutes, stirring frequently).  Add in the oregano, garlic, and bay leaf about halfway through.  Add in the tomatoes, beans, tomato paste, and stock.  Cover and bring to a boil.  Cook for another 20 minutes and then add the pasta and spinach.  Continue to cook until the pasta is tender.  When the pasta is al dente, stir in the basil.  Sprinkle with parmesan cheese and serve the warm bread.

Enjoy!