Healthy eating: Italian soup |

Healthy eating: Italian soup

Italian soup

2 tablespoons extra-virgin olive oil

1 medium onion, finely chopped

1 medium carrots, peeled and cut into 1/4-inch dice

2 celery stalks, cut into ¼-inch dice

3 cloves garlic, minced

6 cups chicken or vegetable broth

4 cups cannellini beans (about 2 cans) rinsed and drained

2 cups diced yellow squash or zucchini

8 ounce can tomato paste

2 bay leaves

1 1/2 teaspoons Italian herb seasoning

1 cup dry small tubular pasta

Salt and pepper to taste

In a large saucepan, heat oil over medium heat. Add onion, carrots and celery, stir frequently until lightly browned. Add garlic and cook for one more minute. Add broth, beans, squash, tomato paste, bay leaves and seasoning. Heat to a boil, then lower heat, cover and gently simmer for 10 minute or until squash is tender. Remove bay leaves. At this point, the soup can be refrigerated for later use. Just before serving, cook pasta according to package directions, then add cooked pasta to the heated bean/vegetable soup mixture, season to taste. Serves 8

Recipe provided by Adrian Petrillo, adapted from by Vegetarian Soups for All Seasons by Nava Atlas.

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