White Bean Minestrone

• 1 onion, diced
• 1 celery rib, diced
• 1 carrot, diced
• 1 tablespoon extra virgin olive oil
• 3/4 lb potato, diced
• 1 zucchini, diced
• 1 (14 1/2 ounce) can diced tomatoes with basil and garlic
• 1 (15 1/2 ounce) can cannellini beans, rinsed and drained
• 1 (14 ounce) can low sodium chicken broth
• 3/4 teaspoon italian seasoning
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh coarse ground black pepper
• 2/3 cup grated parmesan cheese (about 2 1/2 oz.)

1. Cook onion, celery, and carrots in oil, over med-high heat in a large saucepan, stirring occasionally for about 4 minutes.
2. Add 2 cups water plus all remaining ingredients, except for cheese.
3. Cover and let boil, reduce heat and simmer for 10 minutes, or until the potatoes are tender.
4. Sprinkle Parmesan on top and serve.

onion, celery, carrot, extra virgin olive oil, potato, zucchini, tomatoes, cannellini beans, chicken broth, italian seasoning, kosher salt, fresh coarse ground black pepper, parmesan cheese

Taken from www.food.com/recipe/white-bean-minestrone-116533 (may not work)