Minestrone
Ready In: 30 mins
Serves: 4
Ingredients
- 28 ounces Italian-style diced tomatoes
- 15 ounces garbanzo beans, rinsed and drained
- 1 cup low sodium vegetable broth or 1 cup reduced-sodium chicken broth
- 1 medium yellow sweet pepper, chopped
- 2 teaspoons italian seasoning (or 1 tsp dried basil and 1 tsp garlic powder)
- 1 cup rigatoni pasta (uncooked) or 1 cup penne pasta (uncooked)
- 2 -3 cups Baby Spinach
- fresh parmesan cheese
- fresh basil
Directions
- In a Dutch oven combine the tomatoes, 2 cups water, beans, broth, sweet pepper, seasoning, and pasta.
- Bring to boiling over high heat.
- Reduce heat to medium.
- Cook, covered for 10 minutes, stirring occasionally, just until pasta is barely tender.
- Stir in spinach.
- Ladle into individual bowls.
- Top with Parmesan cheese and/or fresh basil, if desired.
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