Minestrone soup | Heart and Stroke Foundation

Ingredients

• 2 tsp (10 mL) canola oil
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tsp (10 mL) Italian seasoning
• 1/4 tsp (1 mL) hot pepper flakes
• 1 can (28 oz/796 mL) no salt added tomatoes, chopped
• 1 cup (250 mL) cooked canned no salt added mixed beans, drained and rinsed
• 4 cups (1 L) sodium reduced vegetable broth
• 4 cups (1 L) baby kale or spinach
• 1/4 cup (50 mL) alphabet or ditali pasta
• 3 tbsp (45 mL) fresh grated Parmesan cheese (optional)