Shells And Veggie Soup

Name: Shells And Veggie Soup
Ingredients: 1/2 Tablespoons Canola Oil; 1 whole Medium Onion, Chopped; 1 cup Chopped Carrots; 1 cup Chopped Celery; 1 clove Garlic, Minced; 5 cups Low Sodium Beef Broth; 2 cans No Salt Added Tomatoes; 1 Tablespoon Italian Seasoning; 8 ounces, weight Pasta, Preferably Whole Wheat; 1 whole Zucchini, Sliced Or Chopped; 2 cups Chopped Fresh Spinach

11 ingredients

3 steps

Ingredients

1/2 Tablespoons Canola Oil
1 whole Medium Onion, Chopped
1 cup Chopped Carrots
1 cup Chopped Celery
1 clove Garlic, Minced
5 cups Low Sodium Beef Broth
2 cans No Salt Added Tomatoes
1 Tablespoon Italian Seasoning
8 ounces, weight Pasta, Preferably Whole Wheat
1 whole Zucchini, Sliced Or Chopped
2 cups Chopped Fresh Spinach

Directions

1

Heat oil in a large sauce pan over medium heat. Add onion, carrots, and celery. Saute for 3-5 minutes, until onion begins to soften. Add garlic, cooking 1 minute more.
2

Add broth, tomatoes, and seasoning. Bring to a boil, reduce heat, and simmer covered for 5-7 minutes.
3

Add pasta and zucchini. Simmer for shortest time on pasta package (about 9 minutes usually). Add spinach 2 minutes before pasta is done. Serve warm.