Minestrone soup

• 64 oz vegetable broth
• 2 can (15 ounces each) diced tomatoes, undrained
• 1 can kidney beans, rinsed and drained
• 1 red onion, diced
• 1 large carrot, diced
• 6 oz baby portobello mushrooms
• 1 tbsp minced garlic
• 2 tsp dried basil
• 2 tsp dried oregano
• 1/2 tsp salt
• 1/2 lemon, juice only
• 1/2 tsp pepper
• 1 cup uncooked ditalini pasta
• 1 cup fresh green beans, broken into bite sized pieces
• 2 cup fresh spinach

1. In stock pot, combine all but pasta and spinach.
2. Bring to a boil; reduce heat and simmer 20 minutes.
3. Add pasta and green beans and simmer an additional 20 minutes.
4. Add spinach and simmer until wilted.
5. Serve with parmesan if desired.

vegetable broth, tomatoes, kidney beans, red onion, carrot, baby portobello mushrooms, garlic, basil, oregano, salt, lemon, pepper, pasta, fresh green beans, fresh spinach

Taken from cookpad.com/us/recipes/356761-minestrone-soup (may not work)