Balsamic Minestrone Soup

• 2 tablespoons mild olive oil
• 1 large onion, chopped (about 1 1/2 cups)
• 2 large carrots, chopped (about 1 cup)
• 1 (24 ounce) jar traditional marinara sauce (Bertolli with Italian Herbs & Fresh Garlic Sauce)
• 5 cups vegetable broth
• 1 medium zucchini, chopped (about 1 cup)
• 2 cups lightly packed baby spinach leaves, chopped
• 1 (15 1/2 ounce) can low sodium red kidney beans, rinsed and drained
• 1/2 cup grated parmesan cheese
• 2 cups cooked ditalini

1. Heat olive oil in large saucepot over medium-high heat. Add onions and carrots and cook until tender; about 5 minutes. Add sauce and vegetable broth.
2. Stir in zucchini, spinach and kidney beans. Bring to boil, cover and reduce to heat to medium-low. Cook 10 minutes.
3. Stir in cheese and pasta. Cook until heated through; about 5 minutes. Serve with additional cheese and a dollop of pesto if desired.

olive oil, onion, carrots, garlic, vegetable broth, zucchini, baby spinach leaves, red kidney beans, parmesan cheese, ditalini

Taken from www.food.com/recipe/balsamic-minestrone-soup-537185 (may not work)