Skinnytaste Minestrone Soup

• 1 15oz can white beans, drained, rinsed (cannelloni or navy)
• 32oz container reduced sodium chicken broth
• 2 tsp olive oil
• 1 cup diced carrots
• 1/2 cup diced celery
• 2 garlic cloves, minced
• 1 28oz can petite diced tomatoes
• parmesan cheese rind
• 1 fresh rosemary sprig
• 2 bay leaves
• 1 tsp dried basil
• 1/4 cup chopped fresh parsley
• kosher salt and freshly ground black pepper, to taste
• 1 medium 8oz zucchini, diced
• 2 cups chopped fresh spinach
• 2 cups cooked small pasta such as ditalini or elbows
• extra parmesan cheese for garnish (optional)

1. Puree beans with 1 cup of the broth in a blender. Heat oil in a large stock pot over medium-high heat. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 15 mins.
2. Add the remaining broth, tomatoes, pureed beans, parmesan cheese rind, salt and pepper. Add the rosemary, basil and parsley, cover and cook on low 40 mins. Add zucchini and spinach, cover and simmer until the zucchini is tender, about 8 to 10 mins.
3. Remove the bay leaves, rosemary sprig, parmesan cheese rind and season to taste with salt and pepper. Ladle 1 1/4 cups soup into 8 bowl with 1/4 cup pasta in each and top with extra parmesan cheese if desired.
4. Serving Size: 1 1/4 cups, Calories 190

white beans, chicken broth, olive oil, carrots, celery, garlic, tomatoes, parmesan cheese rind, rosemary, bay leaves, basil, parsley, kosher salt, zucchini, fresh spinach, pasta, extra parmesan cheese

Taken from www.epicurious.com/recipes/member/views/skinnytaste-minestrone-soup-52912721 (may not work)