“Spring-into-Summer” Italian Veggie Soup

Servings: 12
 
You’ll need:
2 Tbsp. extra-virgin olive oil
½ large or one medium onion (finely chopped)
3 carrots (finely chopped)
3 celery stalks (finely chopped)
1 cup mushrooms (sliced)
1 can diced tomatoes (un-drained)
2 cans fat free vegetable broth
1 tsp. garlic powder
1 tsp. oregano (crushed leaves)
1 tsp. basil (crushed leaves)
2 bay leaves
1 cup whole-wheat pasta (pre-cooked)
2 cans of red or garbanzo beans (drained)
1 Tbsp. chopped fresh flat-leaf parsley
Salt and pepper to desired taste
 
Heat extra-virgin olive oil in a medium pan over medium-high heat.  Add onions, carrots, and celery and cook 5 minutes sautéing until vegetables are tender. While stirring add garlic powder, mushrooms, tomatoes and juice, vegetable broth, oregano, basil, bay leaves and bring to a boil. Stir in pre-cooked whole-wheat pasta reduce heat and simmer for about 20-30 minutes. Stir in beans and simmer 5 minutes longer. Top with chopped parsley before serving.
 
Serving Suggestion: Serve this soup with your favorite romaine salad with light or fat free Italian dressing along with whole wheat crackers, garlic pita bread or garlic toast.

---