Minestrone Soup Recipe | The Leaf

Ingredients

• 2 tsp. olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, peeled and sliced
• 1 cup butternut squash, cubed
• 1 zucchini, cubed
• 2 Tbsp. fresh basil, chopped
• 2 bay leaves
• 1 tsp. oregano
• 1 (28 oz.) can crushed tomatoes, no salt added
• 3 cups vegetable broth, low sodium
• 1 ½ cups cooked whole wheat elbow pasta
• 1 (16 oz.) can kidney beans, no salt added, drained and rinsed
• ¼ tsp. black pepper
• ½ cup parmesan cheese, divided