Minestrone Vegetable Soup

Ingredients

• tablespoon olive oil
• onion, chopped
• clove sgarlic, finely chopped
• (32 ounce) cartonchicken broth
• cup stomato juice
• (28 ounce) can diced tomatoes, undrained
• cup schopped fresh spinach
• zucchini, chopped
• carrots, chopped
• stalk scelery, chopped
• (15.5 ounce) can can nellini beans, drained and rinsed
• tablespoon Italian seasoning
• teaspoon salt (Optional)
• 1/4 teaspoon ground black pepper (Optional)
• cup srotini pasta

Instructions

1. 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.
2. 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.