Yummy Minestrone

Ingredients:
1 medium carrot (61g)
5 red potatoes (460g)
4 celery stalks (160g)
4c beef broth, fat free
8c Ditalini dry pasta
10 cloves of garlic (30g)
2c slice mushrooms (108g)
1 medium onion (110g)
3c tomatoes, crushed, fire roasted (2 cans)
2 medium zucchini (492g)
1 can of red kidney beans
1 can of northern white beans

1. Dice all vegetables and throw into large pot. Mince garlic and add to vegetables.
2. Open and dump in cans of beans and tomatoes.
3. Pour in beef broth and add a few cups of water. Heat to boil and allow to boil for 5 minutes, then simmer.
4. Pour dry pasta into boiling water in separate pan. Cook till al dente. Drain and pour into soup.
5. Season with oregano, garlic powder, onion powder, smoked paprika, rosemary, salt, and pepper, to taste. Allow to stew down till broth is slightly thick and potatoes are soft..

Makes 14 servings of 1.5c apiece. Stores beautifully.

1 serving:
149 calories
1g fat
31g carbohydrates
5g sugar
5g protein

I make in bulk for a family meal, or to put away in jars. The flavor improves as it sits. Other pastas do not store as well without becoming soggy. Enjoy!