Fall Minestrone

The weather decided it would let us know that Old Man Winter was making an appearance in Florida. It was below freezing two nights last week and I knew we needed soup. I had an abundance of veggies in the frig and thought this would be a good way to use some of them up. I love a Minestrone Soup, summer, fall, winter - you name it. I actually had 1/2 of a zucchini and threw it in for good measure. I wish I'd had some mushrooms I am sure they would have been awesome in this dish.

• 1 teaspoon olive oil
• 1/2 sweet onion, diced
• 2 stalks celery, diced
• 1 cup (about 3) carrots, chopped
• 4 cloves garlic, minced
• 4 cups no-chicken chicken broth
• 2 (14 oz) cans diced tomatoes
• 1 can cannelini beans, rinsed and drained
• 1/2 zucchini, diced
• 1/4 teaspoon salt (adjust depending on your canned goodsd)
• 1 sprig of rosemary, stem removed and leaves minced
• 1 bay leaf
• 1 teaspoon black pepper
• 1/2 cup small, dry pasta (I used small shells)
• 2 cups baby spinach, chopped (or other green of choice)
• 1/4 cup parsley, chopped

In a deep soup pan heat olive oil on medium high heat. Add onion, celery, and carrots and cook until onions are slightly translucent – about 4-5 minutes. Add garlic and cook another 2-3 minutes.

Add broth, tomatoes, and all the seasonings. Bring soup just to boiling, reduce heat to medium-low, cover and simmer for about 20 minutes.

Add pasta and spinach, cooking for another 10-12 minutes (or however long your pasta needs to cook based on package instructions).

Just before serving stir in fresh parsley.

Enjoy!!