Minestrone Soup

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I know it is nearing the end of soup season, but we’re hanging onto this one as long as possible. It’s adapted from Vegetarian Cooking and it is simple, healthy, and good! It’s also great if you have one kid who will only eat the ingredients raw and/or separate (black beans, bell pepper, and pasta make a nice little meal for Miss. Picky).

Picture of soup

1 tablespoon olive or vegetable oil
1 onion, chopped
1 bell pepper, chopped
4 cups broth (canned or from bouillon)
2 cans Italian stewed tomatoes
1 can beans (black or kidney), drained
1 zucchini, cut lengthwise inhale then crosswise into slices
1 cup uncooked small pasta shells
1/4 cup pesto (optional)
Shredded Parmesan cheese (optional)

1. Heat oil in large pot
2. Cook onion and pepper for a few minutes
3. Add broth, tomatoes, and beans; simmer for 5 minutes
4. Add squash and pasta; boil for 10 minutes
5. Swirl in some pesto and top with cheese