Chicken & Vegetable Minestrone Soup

Ingredients

• 2 tbsp, Extra Virgin Olive Oil
• 3 cloves garlic, minced
• 1 medium onion, diced
• 1/2 teaspoon crush Rosemary
• 1/2 teaspoon thyme
• 1/2 teaspoon basil
• 1/4 teaspoon crushed red pepper flakes
• 1 medium green squash, chopped
• 2 medium carrots, chopped
• 2 cups broccoli florets, chopped
• 1/2 medium cabbage, chopped
• 1 can (1.8 cups ea.), Cannellini Beans
• 1 can (1.75 cup), Diced tomatoes
• 1 can (6 oz.), Tomato Paste
• 2 cartons (32 oz.) Vegetable Broth
• 1/2 container favorite pasta
• salt & pepper to taste

Directions

1. In a large pot, saute onion & garlic in olive oil over medium heat until slightly softened.
2. Add carrots, squash and broccoli and cook 5 minutes, until vegetables are softened.
3. Stir in seasonings.
4. Stir in undrained tomatoes, broth, and tomato paste. Simmer 15 minutes.
5. Add cabbage and simmer for 5 minutes.
6. Add favorite pasta and cook until pasta is cooked.
7. Serve with sprinkle of Parmesan cheese.

NOTE: Nutritional information below is generated from MyFitnessPal.com and is based on the quantities, amounts and brands of products I used in this recipe. Actual amounts may vary based on your preparation and products used. Informational purposes only, this is not medical information or advice.