Minestrone Soup

This is another recipe from Kath Eats Real Food (see my side bar). I am lovin' her site and feeling good about what I am putting in my mouth!!! Not only is the food totally YUM, it's healthy and leaves me feeling energized and best of all NO GUILT!

Kath calls for whole wheat pasta shells but I didn't have that so I used macaroni noodles and she called for Klamata olives but I don't like those so I didn't add them either.

Ingredients
• 2 zucchini, diced
• 2 carrots, diced
• 1 celery stalk, diced
• 2 cups fresh green beans, bite-sized
• 1 tbsp olive oil, salt and pepper to taste
• 2 cups chicken broth
• 2 14 oz cans Diced Tomatoes
• 15 oz can great northern beans, drained and rinsed
• tsp garlic paste
• 1 heaping tsp dried herbs of your choice, such as oregano and basil
• 1.5 cups macaroni noodles
• 1/4 tsp turmeric
• Pinch red pepper flakes
• Cracked black pepper to taste
• 3 cups baby spinach

Directions:

• Toss first four veggie ingredients in olive oil, salt and pepper.
• Roast at 400* for 20 minutes.
• Meanwhile, combine broth, tomatoes, beans, garlic and herbs and bring to a boil.
• Add pasta. Cover and lightly boil until pasta is tender.
• Pour in roasted veggies. Cook for 1 minute more.
• Place spinach into bowls and pour soup on top.
• Garnish with Parmesan