Minestrone Soup (Better Homes & Garden)

By ezunich

Ingredients

• 1 (28 oz) can diced tomatoes with Italian herbs
• 1 (14-15 oz) can garbanzo beans, rinsed and drained
• 1 cup low-sodium vegetable or chicken broth
• 1 medium yellow sweet pepper, chopped
• 2 tsp Italian season or 1 tsp each dried basil and garlic powder
• 1 cup dry rigatoni or penne pasta
• 2-3 cups baby spinach
• Shaved Parmesan

Details

Servings 4

Preparation

Step 1

1. In a Dutch oven, combine the tomatoes, 2 cups water, beans, broth, sweet pepper, seasoning and pasta. Bring to a boil over high heat. Reduce heat to medium. Cook, covered for 10 minutes, stirring occasionally, just until pasta is barely tender.

2. Stir in spinach. Ladle into individual bowls. Top with Parmesan cheese.