Minestrone Vegetable Soup

Name: Minestrone Vegetable Soup
Total time: 85
Yield: 10
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 2 cloves garlic, finely chopped; 1 (32 ounce) carton chicken broth; 4 cups tomato juice; 1 (28 ounce) can diced tomatoes, undrained; 2 cups chopped fresh spinach; 2 zucchini, chopped; 2 carrots, chopped; 2 stalks celery, chopped; 1 (15.5 ounce) can cannellini beans, drained and rinsed; 1 tablespoon Italian seasoning; 1 teaspoon salt (Optional); ¼ teaspoon ground black pepper (Optional); 2 cups rotini pasta

Recipe by Shelly Culp from allrecipes.com

Dinner 1 Hr. 25 Mins.

Ingredients

10 servings

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1 tablespoon olive oil
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1 onion, chopped
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2 cloves garlic, finely chopped
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1 (32 ounce) carton chicken broth
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4 cups tomato juice
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1 (28 ounce) can diced tomatoes, undrained
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2 cups chopped fresh spinach
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2 zucchini, chopped

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2 carrots, chopped
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2 stalks celery, chopped
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1 (15.5 ounce) can cannellini beans, drained and rinsed
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1 tablespoon Italian seasoning
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1 teaspoon salt (Optional)
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¼ teaspoon ground black pepper (Optional)
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2 cups rotini pasta

Instructions

Heat olive oil in a large soup pot over medium heat; cook and stir onion and garlic in the hot oil until onion is tender, 2 to 5 minutes. Stir chicken broth, tomato juice, diced tomatoes and their juice, spinach, zucchini, carrots, celery, cannellini beans, Italian seasoning, salt, and black pepper. Bring soup to a boil, reduce heat to low, and cover pot. Simmer soup for 45 minutes.
Bring soup back to a full boil and stir in rotini pasta. Reduce heat to low and simmer until pasta is tender, 10 to 15 more minutes.