Minestrone Soup

I love how we have gotten just a small taste of winter in So California! Its been just cold enough for my body to crave soup.  When you are faced with one of those cold days how about Minestrone Soup.  I searched the internet, magazines, and cookbooks and took the ingredients I liked from many and combined them into one.  Hope you enjoy!

• 2 tablespoons olive or avocado oil
• ½ yellow onion, chopped
• 4 garlic cloves, minced
• ½ cup carrots chopped
• 1 large red potato, diced
• ½ cup chopped celery  
• 1 quart Vegetable broth (4 cups)
• 1 can Northern beans
• 1 (14.5-ounce) can organic diced tomatoes with juices
• 1 tsp garlic salt
• Black pepper to taste
• 3 tsps. parsley flakes
• 1 cup chopped zucchini
• 3/4 cup pasta
• Grated Vegan Parmesan cheese, for garnish

·         In medium stock pot sauté onion and garlic in oil on medium heat until onions become translucent, add carrots, potatoes and celery – sauté until celery softens - add vegetable broth, canned beans, diced tomatoes with juice, garlic salt, pepper and parsley flakes, stir and bring to a boil - turn heat down and simmer stirring occasionally for 30 minutes – add chopped zucchini and pasta simmer for an additional 30 minutes.  Serve hot and garnish with Vegan Parmesan cheese

·         #vegan #meatless #healthy #nutrition