Image copyright Lindsay Ann Loft.

Last night I was looking for a good vegetable soup to fill me up but not have a ton of calories. I decided on a vegetable minestrone soup. I have to say that I am very happy with my final result.

• 1 Red onion, chopped
• 3 Cloves garlic, minced
• 1 Small zucchini, quartered and sliced
• 2 Cups carrots, sliced
• 2 Cups celery, sliced
• 1 Can crushed tomatoes
• 6 Cups vegetable broth
• 1 Teaspoon oregano
• 1 Teaspoon Italian seasoning
• 1/4 Teaspoon pepper
• 3 or 4 Shakes of red pepper flakes
• 1 Can garbanzo beans, drained and rinsed
• 1 Cup small pasta
• 1 Cup baby spinach

Method:

1. Saute onion and garlic in a bit of olive oil, until fragrant.
2. Add vegetable broth, tomatoes, vegetables, and spices.
3. Bring to a boil and add beans.
4. Simmer for 30 minutes.
5. Add pasta and cook for 8 to 10 more minutes.
6. Stir in spinach and while the soup cools the spinach will wilt.

Enjoy! I loved the addition of the red pepper flakes. I think it made a big difference in my recipe. What do you add to your soups? This soup so versatile that you can truly empty your refrigerator into a pot. You will have plenty of soup to enjoy for the week!