Summer Vegetable Minestrone

1 Tablespoon extra virgin olive oil
2 leeks, cleaned and chopped - or 1 medium onion
2 medium carrots, peeled and chopped
1 cup chopped fennel - or celery
3 cloves garlic, peeled and finely chopped
2 large tomatoes, peeled seeded and chopped - or 1 14-ounce can of diced tomatoes including the juices
1 teaspoon fresh thyme leaves, chopped - or 1/2 teaspoon dried thyme
1 bay leaf
dash of red pepper flakes
4 cups low sodium vegetable broth
1 cup water
a piece of parmesan cheese rind (optional)
1 cup green beans cut in 1/2-inch lengths - or yellow beans
1 15.5 ounce can Great Northern beans, drained and rinsed -or other white bean like navy or cannellini
1 medium zucchini, diced
3/4 cup small pasta such as shells or elbows, gluten free if desired
2 Tablespoons Italian parsley, chopped
2 Tablespoons fresh basil, chopped
3 cups baby spinach
salt and pepper to taste
optional garnish: grated Parmesan cheese and lemon zest

Warm olive oil in a soup pot over medium low heat. Add leeks, carrots and fennel and allow to cook gently, stirring occasionally for a few minutes or until slightly softened. Stir in the garlic, then the tomatoes. Add the thyme, bay leaf, red pepper flakes, broth and water. If you like to add a piece of parmesan cheese rind, it gives a lovely flavor to the soup, but is not necessary. Bring to a boil, then reduce to a low simmer. Partially cover and cook for 20-30 minutes.
Add the green beans, Great Northern beans and zucchini. Simmer and additional 5 minutes then add the pasta and cook and another 10 minutes. Remove the parmesan rind if used and the bay leaf. Stir in the parsley, basil and spinach. Season with salt and pepper to taste as desired.
If desired - garnish with grated parmesan cheese and a touch of lemon zest.
Feel free to change the vegetables according to your tastes, what you have on hand and the season.
The nutrition information is based on using a bean-based, gluten free pasta that is higher in protein and fiber.

Nutrition Information