Camber's Minestrone

This recipe was born out of throwing a bunch of ingredients into a pot and then falling in love with the results.

If you feel a little sinful, it's delicious with some parmesan cheese sprinkled on top. For a heartier soup, 1/2 lb. of ground beef or turkey, or some italian sausage, would also taste great.

Camber's Minestrone
1 onion, chopped
3 cloves garlic, minced
4 carrots
2-3 stalks celery
2 1/2 C. broth
1 (28 oz.) can crushed tomatoes
1 zucchini, chopped
Handful of frozen spinach
1 can kidney beans
1 cup frozen cut green beans
2/3 C. whole wheat dry shells pasta or macaroni
basil and oregano
pepper
1 T. brown sugar (Shhhh)
1-2 C. water

Saute onion and garlic in a little oil until tender. Add broth, carrots, celery, and tomatoes, and simmer for about 10 minutes or until carrots are just tender. Add zucchini, spinach, kidney beans, green beans, seasonings, and brown sugar and simmer another 5-10 minutes. Add pasta and additional water and cook as directed on package.

You could also cook the pasta separately and add it once the zucchini is done. Add as much or as little water as you want to make the soup thicker or more brothy. I used reduced-sodium chicken broth, but for vegetarian purists you could also use vegetable broth.