Italian Minestrone Soup

Yields: 4 servings

This hearty, savory Italian soup has plenty of tasty, nutritious vegetables, as well as beans and quinoa pasta for added fiber and protein.

Ingredients:

• 4 tsp Malaysian red palm fruit oil or olive oil
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 2 celery stalks, chopped
• 1 carrot, chopped
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 medium fennel bulb, chopped
• 1 medium zucchini, cut into 1/2-inch chunks
• 4 cups organic low-sodium vegetable broth
• 14.5-ounce can diced roasted tomatoes
• 3 oz. quinoa or lentil pasta shells
• 4 cups baby spinach
• 15-ounce can cannellini beans, drained and rinsed(no salt added)
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper

Directions:

1. In a Dutch oven, heat the oil over medium-high heat.
2. Add the onion, garlic, celery, carrot, basil, and oregano; simmer, stirring periodically, until the onion, garlic, celery, carrot, basil, and oregano begin to soften, about 2 to 3 minutes.
3. Add the fennel and zucchini and cook for 3 more minutes
4. Add the broth and tomatoes, bring to a boil, then lower to medium-low heat. Cook, uncovered, for 20 minutes or until the veggies are crisp-tender.
5. Stir in the pasta, reduce to a low heat, and cook for about 8 minutes, or until the pasta is almost tender.
6. Add the spinach and beans, return to a simmer, and cook for 3 minutes, or until cooked through.
7. Serve.