Minestrone Soup

There's nothing quite like a minestrone soup to warm you up and fill you full of nutrients... low in fat, low in sodium, high in flavour and protein, this soup's a winner!

My daughter, testing the soup to make sure it's ready... she's on her second "testing" bowl now!

Ingredients

• 3 Tbsp olive oil
• 1 cup chopped onion
• 5 cloves crushed garlic
• 1 cup cubed carrots
• 1 cup finely chopped celery
• 1 cup chopped green pepper
• 1 cup cubed eggplant or zucchini
• 1 tsp oregano
• 1/4 tsp cracked black pepper
• 1 tsp basil
• 3 1/2 cups low-sodium vegetable stock
• 2 cups tomato puree
• 1 cup of fresh chopped tomatoes
• 1 cup cooked lentils
• 3 Tbsp dry red wine
• 1 cup dried pasta
• A sprinkle of parmaesan cheese per person

Directions

1. Add olive oil, garlic and onions to a large, heavy bottomed soup pot, and sauté until translucent.
2. Add carrots and celery, then gradually mix in the oregano, black pepper and basil.
3. Cover and cook over low heat for 5-8 minutes.
4. Add the green pepper, zucchini, vegetable stock, tomato puree, lentils and wine. Cover and simmer for 15 minutes.
5. Add the fresh tomatoes, and keep over low heat until 10 minutes before serving.
6. Bring soup to a boil, add pasta, and boil gently for 5-7 minutes or according to the pasta's suggested cooking time.
7. Spoon into bowls and serve with a sprinkle of parmaesan cheese and crusty bread.