Ingredients:• 1 Tablespoon extra-virgin olive oil
• 1/2 Cup onion, chopped
• 1/3 Cup celery, chopped
• 1 Carrot, diced
• 1 Garlic clove, minced
• 4 Cups fat-free, unsalted chicken broth
• 2 large tomatoes, seeded and chopped
• 1/2 Cup spinach, chopped
• 1 16 oz. Can chickpeas or red kidney beans
drained, rinsed
• 1/2 Cup small shell pasta, uncooked
• 1 Small zucchini, diced
• 2 Tablespoons fresh basil, chopped
Preparation:
In a large saucepan, heat the olive oil over medium heat. Add the onion, celery and carrots and saute until softened, about 5 minutes. Add garlic and continue cooking for another minute. Stir in broth, tomatoes, spinach, beans and pasta. Bring to a boil over high heat. Reduce heat and simmer for 10 minutes. Add zucchini. Cover and cook for 5 minutes more.
Remove from heat and stir in the basil. Ladle into individual bowls and serve immediately. Serves 4.
