Minestrone Soup

• 1 tablespoon extra-virgin olive oil
• 1/2 cup chopped onion
• 1/3 cup chopped celery
• 1 carrot, diced
• 1 garlic clove, minced
• 4 cups fat-free, unsalted chicken broth
• 2 large tomatoes, seeded and chopped
• 1/2 cup chopped spinach
• 1 can (16 ounces) canned chickpeas or red kidney beans, drained and rinsed
• 1/2 cup uncooked small shell pasta
• 1 small zucchini, diced
• 2 tablespoons fresh basil, chopped

• In a large saucepan, heat the olive oil over medium heat.
• Add the onion, celery and carrots and sauté until softened, about 5 minutes.
• Add garlic and continue cooking for another minute.
• Stir in broth, tomatoes, spinach, beans and pasta.
• Bring to boil over high heat.
• Reduce heat and simmer for 10 minutes.
• Add zucchini.
• Cover and cook for 5 minutes more.
• Remove from heat and stir in the basil.
• Ladle into individual bowls and serve immediately.

For more High Fiber recipes, visit mayoclinic.com.