Minestrone Soup

Ingredients

• 2 Tbsp olive oil
• 1⁄2 cup white onion (about 1 small onion), chopped 1⁄4 cup zucchini, chopped
• 1⁄4 cup celery, chopped
• 2 tsp minced garlic
• 6 cups low sodium chicken or vegetable broth
• 1 can Italian cut green beans, drained
• 1 can red kidney beans, drained
• 1 can Great Northern beans, drained
• 1 can diced tomatoes
• 1⁄2 cup carrots, matchstick
• 2 Tbsp minced fresh parsley
• 1 tsp salt
• 1⁄2 tsp ground black pepper
• 1 tsp Italian seasoning
• 1 bay leaf
• 3 cups fresh baby spinach
• 1/3 cup small shell pasta

Directions

1. Heat olive oil over medium heat in a large stock pot.
2. Saute onion, zucchini, celery, and garlic in oil for 5 minutes or until onions begin to turn translucent. Add broth to pot, plus tomatoes, green beans, beans, carrots, parsley, and spices.
3. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
4. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.