Next time I make this I probably won’t add the spinach. I loved it, but I’ll be honest and say that when my kids saw the spinach they acted as if I had put dog food in front of them to eat for dinner. It did not go over well
I hope you enjoy! Thanks for sticking with me and I promise lots of good food is coming!
Classic Minestrone soup with a tomato vegetable broth base and loaded to the max with fresh veggies, beans, and tender pasta. Simmer with some spices and you have a delicious & healthy bowl of soup for dinner.
1white onionfinely chopped
2zucchinichopped (peeled if desired)
1can (28 oz) petite diced tomatoesdo not drain
1can (15 oz) kidney beansdrained & rinsed
1can (15 oz) tomato sauce
3cans (15.75 oz each) vegetable broth
1-2teaspoonssaltmore or less to preference
1cupspinach leavesabout 1-2 handfuls
1 1/2cupsshell pasta
Melt butter and olive oil in a large stockpot over medium-high heat. Add the onion, carrots, celery, zucchini, and 1/2 teaspoon salt. Let cook for 8-10 minutes until tender, stirring occasionally.
Add the diced tomatoes, beans, tomato sauce, vegetable broth, basil, parsley, oregano, salt, and pepper. Stir together and let come to a low boil. Once boiling, turn down the heat to medium and let simmer for 10-15 minutes.
Add spinach and dried pasta shells. Let cook until pasta is done.
Taste and add more salt or other spices if wanted.