Minestrone Vegetables with Pasta

This lovely dish, brimming with vegetables and two kinds of beans, is a meal in itself! It’s reminiscent of the soup it’s named after. With a sprinkle of freshly grated Parmesan cheese and a green salad, you have a low fat, well rounded, tasty meal, or pair it with my Italian Herb Braised Chicken Breasts!

2 tbsp olive oil
4 cloves garlic, minced
1 small onion, chopped
1 zucchini, halved lengthwise, then thinly sliced
1 carrot, halved lengthwise, then thinly sliced
½ pound green beans, sliced diagonally in 1 inch pieces
1 cup canned petite-diced tomatoes
1 can pinto beans, rinsed
1 tsp dried basil
¾ c low sodium chicken broth
12 oz Rotini Pasta
Salt and pepper to taste
½ grated Parmesan Cheese

Start a pot of water boiling for the pasta. Add salt and pasta to boiling water and cook until al dente according to manufacturer’s instructions. While the pasta is cooking, heat the olive oil in a large skillet over medium high heat. Add the garlic and onion and sauté until tender and translucent, about 5-7 minutes. Add the carrots, zucchini, and green beans and sauté for another 3 minutes, until the vegetables begin to get tender. Add the tomatoes and basil and sauté for 1-2 minutes (you want the tomatoes to soften). Add the broth and pinto beans. Simmer uncovered for 5 to 7 minutes, until the sauce has thickened and the green beans are tender. Drain the pasta and add to the vegetables. Toss gently to mix, sprinkle with Parmesan Cheese.

Makes 4 meal sized servings or 6 side dish servings.