Spaghetti Minestrone

• 2 tablespoons olive oil
• 1 carrot, diced
• 1 onion, chopped
• 2 ribs celery, thinly sliced
• 1 clove garlic, minced
• 6 cups low-sodium chicken broth
• 1/2 cup canned white beans, rinsed and drained
• 12 green beans (about 2 1/2 oz.), cut into 1/4-inch pieces
• 1 cup small cauliflower florets
• 1 1/2 cups cooked spaghetti, chopped
• 1 zucchini, sliced lengthwise and cut into 1/4-inch-thick pieces
• 1 cup canned diced tomatoes, drained
• 2 tablespoons fresh parsley, chopped
• Salt and pepper
• Grated Parmesan, for garnish

1. Warm oil in a large pot over medium-high heat. Add carrot, onion and celery; cook, stirring often, until softened, 3 to 5 minutes. Add garlic; saute 1 minute. Pour in broth, increase heat to high and bring to boil. Add both types of beans. Cover, reduce heat to low and simmer 5 minutes.
2. Add cauliflower, spaghetti, zucchini and tomatoes. Cook until vegetables are tender, about 8 minutes. Add parsley; season with salt and pepper. Garnish with Parmesan.

olive oil, carrot, onion, celery, clove garlic, lowsodium, white beans, green beans, cauliflower, zucchini, tomatoes, fresh parsley, salt, parmesan

Taken from www.myrecipes.com/recipe/spaghetti-minestrone (may not work)