Italian Vegetable Soup | Speaking of Women’s Health

Ingredients

• 1 tablespoon olive oil
• 1/2 cup coarsely chopped green pepper
• 1/2 cup coarsely chopped red onion
• 1/2 cup coarsely chopped celery
• 1 cup small zucchini chunks
• 2 ounces prosciutto, chopped
• 1 teaspoon minced garlic
• 1 cup peeled carrots, cut in small chunks or baby carrots
• 6 cups fat-free chicken broth or vegetable broth
• 1 (14 1/2-ounce) can diced tomatoes, drained
• 1 (15-ounce) can white navy beans, rinsed and drained
• 3/4 cup small penne pasta
• 1 teaspoon dried basil leaves
• 1 cup packed baby spinach leaves
• Salt
• pepper
• Grated Parmesan cheese, optional