Quick and Easy Minestrone Soup

Ingredients

3 cups reduced-sodium vegetable or chicken broth

1 (28-ounce) can diced tomatoes

1 (15-ounce) can white navy beans, drained

2 carrots, peeled and chopped

1 celery stalk, chopped

1 cup onion, chopped

1 teaspoon dried thyme

1/2 teaspoon dried sage

2 bay leaves

Salt and ground black pepper

2 cups cooked ditalini pasta

1 medium zucchini, chopped

1 ring of Italian Sausage or other meat, optional

4 tablespoons grated Parmesan or Romano cheese

Basil sprigs, garnish, optional

Directions: Add a few tablespoons of olive oil and beans, carrots, celery, onion, zucchini. Then when cooked, add broth, tomatoes, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and cook on medium for 10-20 minutes. In a separate pot, boil noodles. Add cooked noodles to the soup. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and sprinkle Parmesan cheese over top. Garnish with basil, if desired.