Minestrone Soup (With Spinach)

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can / (28 oz) crushed tomatoes
• 6 cups broth
• 1 can / (15 oz) beans, drained
• 1 zucchini, diced
• 1 cup small pasta
• 1 tsp salt
• to taste Black pepper
• to taste Parmesan (optional)
• 2 cups baby spinach

Method

1. Sauté onion, carrots, and celery 8 minutes; add garlic 30 seconds.
2. Add tomatoes, broth, beans, zucchini; simmer 15 minutes.
3. Add pasta; simmer until tender.
4. Stir spinach in at the end to wilt.
5. Season and serve with Parmesan.

Notes

Soups taste better the next day—cool quickly and refrigerate.