Minestrone Soup

By á-47644

Soup

Ingredients

• 2 tsp. olive oil
• 1 1/2 cups chopped onion
• 1 medium carrot, halved lengthwise and sliced (about 3/4 cup)
• 3 garlic cloves, minced
• 2 (14.5 oz.) cans no salt added diced tomatoes, undrained
• 3 3/4 cups canned chicken broth, undiluted
• 1 tsp. dried Italian seasoning
• 1 tsp. dried basil
• 1/3 Cup uncooked ditalini or elbow macaroni
• 1 medium zucchini, halved lengthwise and sliced
• 1 (19 oz.) can white beans, drained
• 1 Cup thinly sliced fresh spinach
• 1 tsp. hot sauce
• 1/4 tsp. of pepper

Preparation

Step 1

Heat oil n large Dutch oven over medium-high heat. Add inion, carrot, and garlic; sauté 3 minutes. Add tomatoes, vegetable broth, Italian seasoning and basil and bring to a boil. Cover, reduce heat, and simmer 10 minutes. stirring occasionally. Add spinach, zucchini. hot sauce. pepper and beans. Simmer 5-10 minutes or until pasta and zucchini are done.