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.
