Minestrone

Name: Minestrone
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

9 ingredients

7 steps

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

1

In a Dutch oven combine the tomatoes, 2 cups water, beans, broth, sweet pepper, seasoning, and pasta.
2

Bring to boiling over high heat.
3

Reduce heat to medium.
4

Cook, covered for 10 minutes, stirring occasionally, just until pasta is barely tender.
5

Stir in spinach.
6

Ladle into individual bowls.
7

Top with Parmesan cheese and/or fresh basil, if desired.