Zucchini and sweet potato minestrone

Ingredients

• 2 Tbsp extra-virgin olive oil
• 1 medium yellow onion, diced
• 2 carrots, chopped
• ½ tsp sea salt
• 1 (28-ounce) can fire-roasted diced tomatoes
• 3 garlic cloves, minced
• 3 sprigs fresh rosemary, chopped (about 2 Tbsp)
• 15-20 thyme sprigs, tied in a bundle
• 6 cups vegetable broth
• 2 (14-ounce) cans cannellini beans, drained and rinsed
• 1 (14-ounce) can chickpeas, drained and rinsed
• 1 medium sweet potato, spiralized
• 2 medium zucchini, spiralized
• Freshly ground black pepper, to taste
• Parmesan cheese and/or pesto (optional, for serving)

Steps

1. Heat the oil in a large pot over medium heat. Add the onion, carrots, ½ tsp salt and pepper to taste. Stir and cook until the onion is soft, about 8 min. Add the tomatoes, garlic, rosemary and thyme. Stir, then add the broth, beans, chickpeas and the sweet potato and zucchini noodles. Simmer for 20-30 min, until the vegetables are soft.
2. Season to taste and serve with freshly grated parmesan or dollops of pesto, if desired.