Minestrone

By hkisilywicz

Ingredients

• 1 medium onion, chopped
• 1 Tbsp. olive oil
• 2 14-oz. cans reduced-sodium chicken broth
• 1-1/2 cups water
• 1 15-oz. can cannellini beans, rinsed and drained
• 1 medium zucchini, coarsely chopped
• 1 cup sliced carrots
• 3 cloves garlic, minced
• 3/4 cup dried multigrain elbow macaroni
• 1 Tbsp. snipped fresh oregano or 1 tsp. dried oregano, crushed
• 8 cups packaged fresh baby spinach leaves
• 1 14-1/2-oz. can no-salt-added diced tomatoes

Details

Servings 6
Adapted from bhg.com

Preparation

Step 1

In 5- to 6-quart Dutch oven cook onion in hot oil over medium heat until tender, stirring occasionally. Add broth, water, beans, zucchini, carrots, and garlic. Bring to boiling. Add pasta and dried oregano, if using. Return to boiling; reduce heat. Simmer, covered, 5 minutes. Stir in Swiss chard. (If using spinach, stir in at the last with tomatoes.) Simmer, uncovered, 5 to 7 minutes more or until pasta is tender, stirring occasionally.

2. Stir in tomatoes and fresh oregano, if using. Remove from heat. Season with salt and black pepper. Sprinkle with additional fresh oregano. Makes 6 (1-1/2-cup) servings.