Minestrone Soup

TOTAL TIME: 40 MINS

PREP TIME: 10 MINS COOK TIME: 30 MINS

INGREDIENTS:

2 tablespoons olive oil

1 medium white onion, peeled and diced

3 cloves of garlic, peeled and minced

2 carrots, peeled and diced

2 stalks celery, diced

4 cups of chicken or vegetable stock

1/4 cup tomato paste

2 (14.5 ounce) cans fire-roasted diced tomatoes

1 (15 ounce) can dark red kidney beans

1 zucchini, diced

1 yellow squash, diced

1 teaspoon Italian seasoning

2 handfuls fresh baby spinach

1 (10 ounces) Pasta shells

Salt and pepper, to taste

DIRECTIONS:

Heat oil in a large stockpot over medium-high heat. Add onion and saute for 3 minutes, stirring occasionally. Add garlic, carrots, and celery, and continue saute for 5 more minutes, stir occasionally.

Add the stock, tomato paste, tomatoes, kidney beans, zucchini, yellow squash, and Italian seasoning, and stir until combined. Bring the mixture to a simmer. Then reduce heat to medium-low, cover, and simmer for 10 minutes to let all of those good flavors blend together.

Pasta, and cook according to package instructions until al dente -15 minutes).

Stir in the Spinach

Parmesan Cheese (optional)

Taste, and season the soup with salt and pepper.

Serve immediately.