The Best Minestrone Soup

 1 Tablespoon Olive oil

1 white or yellow onion, diced

2 stalks celery, diced

2 large carrots, diced

1 medium (or 2 small) Yukon gold potatoes, diced into 1/2 inch cubes

1 (28oz) can fire roasted crushed tomatoes

1 (15oz) can kidney beans, rinsed and drained 

6 cups vegetable broth (or chicken broth)

1 teaspoon Italian seasoning

1/2 teaspoon red pepper flakes

3/4 teaspoon salt, plus more to taste

Freshly ground black pepper

8 oz. Green beans, trimmed and cut into 1 inch pieces

4 cups spinach 

4 oz. Elbow noodles, small shells, or fusilli 

For serving:

Fresh grated parmesan 

Instructions:

 1. Add olive oil to a large pot or Dutch oven and place over medium high heat. Add in onion, celery, carrots, and potatoes. Sauté for 3-5 minutes or until onions soften.

2. Next add in crushed tomatoes, kidney beans, vegetable broth, Italian seasoning, red pepper, salt and pepper. Cover and cook on medium low for 10-15 minutes. (I like to let it simmer for like an hour or 2 here)

3. Next stir in the green beans, spinach, and pasta. Cook uncovered for 8-12 more minutes or until pasta is al dente and green beans are tender. Pour into a bowl and serve with Parmesan cheese on top. I also like to serve with garlic bread, crostinis, or crackers. Personally I think soup makes amazing leftovers and is even more delicious the next day. 

- I love this recipe and didn’t want to lose it, so I’m putting it on the blog! I can’t remember where. I found it.