Minestrone

INGREDIENTS:  

3 Tbs. Olive Oil

1 cup minced yellow or white onion

1/2 c. chopped zucchini

1/2 c. frozen or fresh cut green beans

1/4 c. minced celery (about 1/2 stalk)

4 tsp. minced garlic (about 4 cloves)

4 c. vegetable broth (can use chicken)

2 15oz. cans red kidney beans (drained & rinsed)

2 15oz. cans small white beans (drained & rinsed)

1 15oz. can diced tomatoes

1/2 c. julienned or shredded carrot

2 Tbs. minced fresh parsley

1 1/2 tsp. dried oregano

1 1/2 tsp. salt (or more to taste)

1/2 tsp. black pepper (or to taste)

1/2 tsp. dried basil

1/4 tsp. dried thyme

2 bay leaves

3 c. hot water

1 to 1 1/2 c. cubed butternut squash**

4 c. baby spinach

1/2 cup small seashell pasta* (or other small pasta)

DIRECTIONS:

1) Prep all veggies.

2)Heat olive oil over medium heat in large stock pot.  Saute onion, zucchini, green beans, celery, and garlic in the oil for 5 minutes or until onions begin to turn translucent.

3) Add broth to pot, plus drained/rinsed beans, tomatoes, carrot, spices, bay leaves, and hot water.  Bring to a boil, then reduce heat and simmer for 20 minutes.

4) Preheat oven to 400 F.  Place butternut squash on cookie sheet and drizzle with olive oil and salt.  Toss to coat.  Place in oven for about 8 minutes, then stir and bake for about 5 more minutes, or until soft and slightly browned.

5) After soup has simmered 20 minutes, add spinach and pasta to soup. While that simmers, take butternut squash and place in food processor or blender.  Take a little broth from the soup and add to food processor to help with the blending.  Blend until smooth, then add mixture to the soup.  Cook for an additional 10-15 minutes or until desired soupy thickness.  Serve with grated parmesan or romano cheese on individual servings. 

*If you use whole wheat pasta, this definitely qualifies as a clean-eating, low-calorie meal.
**You can omit the butternut squash, but I absolutely love the flavor and texture it adds to the soup!