Vegetable Minestrone Soup

• 2 tbsp. olive oil
• 2 medium zucchini, halved & sliced
• 2 garlic garlic, minced
• 1/2 tsp dried rosemary leaves, crushed
• 4 cups vegetable broth
• 1 can (14 1/2 oz) diced tomatoes
• 1 can(19 oz) white kidney beans (cannellini) rinsed and drained
• 1/2 cup uncooked corkscrew-pasta
• 1 can (14 1/2 oz) red kidney beans #
• crushed red pepper flakes #

  Instructions:

1. Heat the oil in 6-quart sauce pot. Add the zucchini, garlic, and rosemary and cook until the zucchini is tender-crisp.

2. Stir in broth and tomatoes into pot and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.

3. Increase the heat to medium. Stir in the beans and pasta. Add crushed red pepper flakes. Cook for 10 minutes or until the pasta is tender.

ENJOY!

** Recipe comes from “The Vegetarian Bible” **

## items I added to the recipe that was not originally part of it##