Easy Minestrone Soup

A hearty winter soup that’s even better when served with a generous sprinkle of Parmesan cheese & crusty bread!

Prep Time: 20 minutes    Simmer Time: 20-30 minutes

WHAT YOU NEED:

1 Tbsp. olive oil

1 medium onion, chopped

2 carrots, peeled and chopped

4 - 5 cups broth (chicken, beef or vegetable; reduced sodium or regular)

1 can (14 oz.) crushed tomatoes, undrained

1 can (15 oz.) beans, rinsed and drained (kidney, cannellini, garbanzo etc)

1 Tbsp. dried Italian herbs (or 1 tsp each: dried oregano, basil, parsley)

Freshly ground pepper

1/2 cup dry shaped pasta (eg, fregola, ditalini, elbow macaroni, etc)

1 - 2 cups pre-washed baby spinach leaves

1 -2 cups cooked, crumbled Italian sweet or hot sausage (optional)

MAKING IT:

Heat pot over medium heat; add olive oil.  Sauté onion and carrots until tender, about 5 minutes. Stir in broth, tomatoes, beans, herbs and pepper. Bring soup to a boil. Reduce heat to medium-low; simmer uncovered for about 15 minutes.

Add pasta; simmer soup, uncovered, until pasta is tender (check label for cook time).  When soup is nearly done, add pre-washed baby spinach leaves and sausage, if desired. Makes 2 quarts (8 cups).

NUTRITION:

Nutrition Information per serving (1 cup, without sausage): 120 Calories; 2.5g Total Fat; (0g Sat Fat; 0g Trans Fat); 0mg Chol; 540mg Sodium*; 21g Total Carb; (6g Fiber; 5g Total Sugars; 0g Added Sugars); 6g Protein; 10% DV Iron; 70% DV DV Vitamin A; 10% DV Vitamin C

*when made with reduced sodium broth; regular broth adds about 200mg sodium per serving