Pasta Soup Recipe

• 2 tablespoons or less extra virgin olive oil
• 1 medium yellow onion, diced
• 2 large organic carrots, diced
• 4 large celery ribs, chopped
• 4 plum tomatoes, peeled, seeded and chopped
• 2 garlic cloves, minced
• 1/4 tsp. dried rosemary
• 5 cups low sodium organic chicken stock or beef stock (your preference)
• 14.5oz box of Barilla Plus multigrain rotini
• 2 cups chopped fresh spinach
• 10-12 turns of pepper mill
• 1/4 cup low salt parmesan cheese optional

1. Heat oil over medium-high heat in large saucepan.
2. Add onion, carrot, celery and cook until the onions are translucent.
3. Add tomotoes, garlic and rosemary and stir for one minute.
4. Add chicken or beef stock and bring to boil.
5. While soup is cooking make pasta according to package directions.
6. Soup is ready when the carrots are soft.
7. Place pasta in bottom of bowl and add soup to cover.
8. Place small handfull of spinach on top of soup and add parmesan if desired.

extra virgin olive oil, yellow onion, carrots, celery, tomatoes, garlic, rosemary, chicken, barilla, fresh spinach, turns of pepper mill, parmesan cheese

Taken from cookeatshare.com/recipes/pasta-soup-433 (may not work)