Minestrone Pasta Soup | Oregonian Recipes

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 15-ounce can cannellini beans, drained and rinsed
• 1 15-ounce can diced tomatoes or 2 cups chopped fresh tomatoes
• 4 cups vegetable or chicken broth (32-ounce box)
• 3/4 cup small pasta such as mini farfalle, elbows or rotini
• 1 1/2 teaspoons dried Italian herb blend or mixed dried basil, oregano, thyme
• 1 1/2 teaspoons salt