Recipe: Meal-in-a-Bowl Minestrone

Meal-in-a-Bowl Minestrone

2 Tablespoons extra-virgin olive oil
1 1/2 cups chopped onion
1 Tablespoon minced garlic
1 can (14 1/2 ounces) fat-free, reduced-sodium chicken broth
1 cup uncooked small, shaped whole-wheat pasta
3/4 cup diced carrots
1 can (15 ounces) no-salt-added cannelloni beans, rinsed
8 ounces broccoli rabe, trimmed, cut bite-size, or 4 cups broccoli florets
1 medium zucchini, halved lengthwise, sliced 1/2-inch thick
4 ounces green beans, cut in 1-inch pieces (1 cup)
1 cup packed parsley leaves
2 Tablespoons grated Parmesan cheese
4 medium plum (Roma) Tomatoes, diced

Heat 1 teaspoon oil in a Dutch oven. Add onions; cover and cook 5 minutes over medium-high heat, stirring occasionally, until golden. Add 2 teaspoons garlic; cook 30 seconds until fragrant.

Add 4 cups water and the broth; bring to a boil. Add pasta and carrots; boil 5 minutes. Reserve 3/4 cup cannelloni beans. Stir rest into pot along with broccoli rabe, zucchini and green beans. Return to a boil and boil 5 minutes or until pasta and vegetables are tender.

Meanwhile puree remaining beans, oil, garlic, 1/4 cup water, the parsley and cheese in a food processor or blender.

Off heat, stir tomatoes into soup. Stir in parsley mixture or serve from a bowl.