Spring Minestrone

I made this soup for myself tonight.  Reese is gone and the kids will eat something simple so I thought I'd try a new recipe out.  It was one of the best soups I've had in a long time.  Best part is that I will be eating it for lunch for the next few days!  It is meatless and full of yummy veggies, including asparagus.  I found the recipe here:  http://www.laaloosh.com/2013/05/08/spring-minestrone-recipe/  I just changed a couple of things in the spices.  You must try it! And if you are doing weight watchers it is 5 pts + for 1 1/2 cups!

Spring Minestrone

1 Tbsp olive oil
1/2 large onion, diced
3 garlic cloves, minced
1/2 lb asparagus, cut into chunks (you could substitute green beans when asparagus is out of season)
6 oz uncooked whole wheat pasta (bowtie)
15oz can Great Northern Beans, drained and rinsed
1 cup frozen peas
3 carrots, diced
28 oz can diced tomatoes
2 cups fresh baby spinach
4 cups fat free chicken or vegetable broth
juice from 1 lemon
1 tsp dried thyme
1 tsp dried oregano
1 tsp basil
1/2 tsp red pepper flakes
2 bay leaves
salt and pepper to taste

Instructions

Heat oil in large pot over medium high heat.  Cook pasta according to package directions.  Add onions and garlic to oil and saute until tender, about 2 minutes.  Add the diced tomatoes, broth, salt and pepper, thyme, red pepper flakes, basil, bay leaves and oregano.  Bring to a simmer and turn heat to low, cover and simmer about 15 minutes.

Add peas, carrot,s asparagus and beans.  Cover and cook for another 15 minutes.

Stir in spinach, pasta, and lemon juice.  Cover and cook until spinach is wilted.