Minestrone Soup

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:

1. 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.

2. 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.

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

4. Stir in the Spinach

5. Parmesan Cheese (optional)

6. Taste, and season the soup with salt and pepper.

7. Serve immediately.