Minestrone

What are you going to do on a cold, rainy day like today? My answer...stay home and make a big bowl of veggie filled soup.

This is my version of the classic minestrone. It has lots of seasonal vegetables, beans and pasta. This is a very healthy soup and while I didn't calculate WW points my guess would be 1 to 2 per 1.5 cup serving.

Go ahead and serve this soup up with some crusty bread and it won't matter that it's cold and dreary outside.

How we spend a cold and rainy day...looking up animals on Wikipedia.
and wearing our pajamas all day (brother's hand-me-downs never looked so cute).

Ingredients
1.5 Tbsp. olive oil
2 cloves garlic, minced
1/2 onion, chopped
2 celery stalks, chopped
2 carrots, sliced
4 cups beef broth
1/2 cup water
1 (14oz)can petite diced tomatoes
1 cup canned great northern beans, drained
3/4 cup green beans, cut
1 cup green cabbage, rinsed and shredded
1 zucchinis, quartered and sliced
1 tsp. salt
1/2 tsp. dried oregano
1/4 tsp. dried basil
1/8 tsp. pepper
3/4 cup small pasta, such as ditalini
2 tablespoons grated Parmesan cheese for topping

In a large stock pot, over medium-low heat, heat olive oil and saute garlic and onions for 2 to 3 minutes. Add celery and carrots, saute for 3 to 5 minutes.
Add broth, water and tomatoes,green beans and zucchini, bring to boil, stirring frequently. Reduce heat to low and continue to cook for 10-12 minutes. Then add beans,pasta, cabbage, oregano, basil, salt and pepper. Simmer for 14 to 16 minutes. Season with additional salt and pepper if needed. Ladle soup into bowls and sprinkle with grated Parmesan cheese.