Tuscan Minestrone Soup

I'm really trying to eat healthier and looking for new recipes. I tried this new soup recipe for dinner tonight and it was actually pretty good. When we sat down to eat I thought it looked too healthy and wouldn't taste good. With a little cheese melted on top, it was good. Here's the recipe:

Tuscan Minestrone Soup

This classic calls for a classic topping: a sprinkle of Parmesan cheese. But if you want to reduce the soup's already low calorie count even more, leave off the cheese - the soup will still taste rich and satisfying.

Serves 6

2 T. olive oil

1 med. zucchini, cut into 1/2" slices, about 2 cups

1 med. summer squash, cut into 1/2" slices, about 2 cups

1 large carrot, finely diced, about 3/4 cup

1 small onion, finely diced, about 3/4 cup

2 cloves garlic, minced

1 tsp. Italian seasoning

4 cups all-natural reduced-sodium chicken broth

1 15-oz. can diced tomatoes

1 15-oz can cannellini beans, drained and rinsed

1/2 cup whole wheat Barilla PLUS or elbow pasta

3 fresh thyme sprigs

salt and freshly ground pepper

1/3 cup grated Parmesan cheese

1/3 cup loosely packed fresh basil, cut into strips

Heat the oil in a Dutch oven over med-high heat. Add the zucchini, summer squash, carrot, onion, garlic, and Italian seasoning to the Dutch oven and cook, stirring frequently, until the vegetables start to soften, about 10 minutes. Stir in the broth and diced tomatoes, cover the mixture, and bring it to a boil. Add the beans, pasta, and thyme, and cook, uncovered, at a low boil until the pasta is done, about 10 minutes. Remove the thyme sprigs, and season the mixture with salt and pepper. Serve in individual bowls and top each serving with the Parmesan cheese and basil.

This was taken from the Bob Greene The Best Life Diet book.