easy minestrone soup

We made this minestrone soup for dinner tonight and it was so scrumptious and simple I thought I would share. It's low in fat but full of flavor. Definitely will make it again. A little parmesan and some fresh whole wheat french bread top it off nicely. The recipe comes from Two Peas and Their Pod. I'm tempted to try the cooking duo's Spinach Mushroom Cannelloni next.

Ingredients

2 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, minced
1 carrot, peeled and diced
1 celery stalk, diced
1 zucchini, diced
1 cup fresh or frozen green beans
2 (14 ounce) cans diced tomatoes
4 cups vegetable broth
2 cups water
1 (14 ounce) can cannellini beans, rinsed and drained
1 cup whole wheat elbow macaroni
1/2 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper, to taste
Parmesan cheese-optional, for garnish

Directions

1. Heat olive oil in a large stockpot. Add onion, garlic, carrot, and celery. Cook for about 5 minutes, or until lightly browned. Add in zucchini, green beans, and diced tomatoes. Stir in vegetable broth and water. Add beans, macaroni, oregano, and basil. Simmer until vegetables and macaroni are tender-about 35 minutes.

2. Season soup with salt and pepper and serve warm. Garnish with parmesan cheese, if desired.

Serves 8-10