2 (15 ounce) cans small white beans or great northern beans, drained
1 (14 ounce) can diced tomatoes
½ cup carrot, julienned or shredded
2 tablespoons minced fresh parsley
1½ teaspoons dried oregano
1½ teaspoons salt
½ teaspoon freshly ground black pepper
½ teaspoon basil
¼ teaspoon thyme
4 cups fresh baby spinach
½ cup small shell pasta (my favorite is ditalini but macaroni works well also)
Preparation Instructions
Heat the oil in a large stock pot over medium heat. Add the onions, celery, garlic, green beans and zucchini and saute just for a couple minutes until the onions are barely beginning to soften.
Next add the broth, carrots, beans, tomatoes and herbs.
Bring to a boil, then reduce heat, cover and allow to simmer for about 20 minutes, or until the carrots are soft.
Next add the pasta and cook about another 10-15 minutes until it is al dente.
Add the spinach and stir to wilt - it will seem like a lot of spinach but it will practically disappear once it wilts.
Serve hot with freshly grated parmesan cheese
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2011/04/minestrone-soup/