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MINESTRONE SOUP

Active Time : 45 minutes
Total Time : several hours
Serves : 8 servings
INGREDIENTS
  • 1 1/2 cups organic dried pinto beans
  • 2 tablespoons organic extra virgin olive oil
  • 1 cup chopped leeks
  • 1 cup chopped organic whole carrots
  • 2 tablespoons chopped garlic
  • 2 teaspoons freshly ground natural sea salt divided
  • 3/4 teaspoon organic ground black pepper divided
  • 6 cups organic low sodium chicken broth
  • 1 15 ounce can organic tomato sauce
  • 1 medium zucchini quartered and sliced
  • 1 1/2 cups organic frozen cut green beans
  • 2 cups organic penne pasta
  • 1 14.5 ounce can organic diced tomatoes with Italian herbs undrained
  • 2 tablespoons chopped organic fresh basil leaves
  • 1 tablespoon chopped organic fresh thyme
  • 1 tablespoon chopped organic fresh oregano
DIRECTIONS

Prepare beans according to package directions; cool.

In large stock pot or Dutch oven, heat olive oil over medium heat. Add leeks, carrots, garlic, 1 teaspoon salt and ¼ teaspoon pepper. Sauté until carrots begin to soften (about 5-7 minutes).

Add chicken broth and tomato sauce; bring to a boil. Reduce heat and simmer about 10 minutes.

Add zucchini, green beans and cooked pinto beans; continue simmering until vegetables are tender (about 8-10 minutes).

Add in pasta and diced tomatoes; continue simmering until pasta is al dente (about 7-10 minutes).

Stir in fresh herbs, remaining salt and pepper during last 5 minutes of cooking.