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Minestrone Soup

Makes about 8 servings, takes 45 minutes

• 1½ cup Small Shell Pasta
• 3–4 cans (14.75 oz each) Vegetable Broth
• 1 can (28 oz) Petite Diced Tomatoes, undrained
• 1 can (15 oz) Kidney Beans, drained & rinsed
• 1 can (15 oz) Tomato Sauce
• 1 White Onion, finely chopped
• 1 cup Carrots, sliced
• 1 cup Celery, sliced
• 1 cup (about 1) Zucchini, peeled & chopped
• 1 cup (2 small handfuls) Spinach Leaves, chopped
• 2 Tbsp Olive Oil
• 1 Tbsp Butter
• 1 Tbsp Dried Basil
• 2 tsp Dried Parsley
• 1½ tsp Salt
• 1 tsp Oregano
• ½ tsp Black Pepper

1. Melt butter and olive oil in a large stock pot over medium-high heat. Add the onion, carrots, celery, zucchini, and 1/2 teaspoon salt. Let cook for 8-10 minutes until tender, stirring occasionally.
2. Add the diced tomatoes, beans, tomato sauce, vegetable broth, basil, parsley, oregano, salt and pepper. Stir together and let come to a low boil. Once boiling, turn down the heat to low and let simmer for 15 minutes.
3. Turn heat back up to medium and add the chopped spinach and dry pasta. Let cook until pasta is done, about 10 minutes.

1 Tbsp Butter	Melt	Cook 8–10 min	Simmer 15 min	Simmer 10 min
2 Tbsp Olive Oil
1 White Onion, finely chopped
1 cup Carrots, sliced
1 cup Celery, sliced
1 cup Zucchini, peeled and chopped
½ tsp Salt
28 oz Petite Diced Tomatoes, undrained
15 oz Kidney Beans, drained & rinsed
15 oz Tomato Sauce
3–4 cans Vegetable Broth
1 Tbsp Dried Basil
2 tsp Dried Parsley
1 tsp Oregano
1 tsp Salt
½ tsp Pepper
1 cup Spinach Leaves, chopped
1½ cup Small Shell Pasta