Minestrone Soup with Zucchini

One of my favorite bloggers has recently started highlighting her family favorite recipes each Friday.  Not only do I love her adorable family, and am encouraged by her faith, but she strives to feed her family healthy meals that are frugal and delicious.  Recently, she posted a recipe for Minestrone Soup and when we had some cooler weather this week, I knew I had to try it.



Minestrone Soup with Zucchini - Adapted from Sarah at Clay in His Hands

1 T olive oil
3/4 C onion, diced
1 large carrot, sliced (I used 2)
2 stalks of celery, sliced
2 garlic cloves, minced
2 C zucchini, cubed
28 oz. diced tomatoes, undrained
2 C water
1 tsp. Italian seasoning
15 oz. beans (I used white kidney beans)
1 C pasta (I used mini bowties)
1/2 tsp. salt
1/4 tsp. pepper

Saute the onion, carrot, celery and garlic in olive oil for 5 minutes, until veggies are starting to get tender and the onions are translucent.



Add zucchini, tomatoes, water and Italian seasoning. Simmer, covered, for about 20 minutes.



Then, add the beans, pasta and salt and pepper.



Cover and cook for 10 more minutes, or until pasta is tender.



Pour yourself a bowl :)



Thanks, Sarah - this is a great and filling soup.