Quick & Easy Minestrone Soup

• 6 ounces pancetta small dice
• 6 carrots medium dice
• 5 celery stalks medium dice
• 3 garlic cloves sliced
• 28 ounces diced tomatoes
• 2 cans cannellini beans rinsed and drained
• 3 handfuls baby spinach fresh
• 12 cups broth
• elbow pasta cooked to al dente
• olive oil

1. Heat up a large pot over medium low heat. Add in a couple Tbsp of olive oil and the diced pancetta.
2. Cook the pancetta until browned.
3. Add in the carrots, garlic and celery. Season lightly with salt and pepper. Cook until just softened a bit.
4. Stir in the diced tomatoes {including the juice}, the beans and broth {see note on broth in the intro}.
5. Simmer for about 20 minutes or until the veggies are tender.
6. Stir in the baby spinach and cook just for a couple more minutes.
7. Add in the pasta and serve.

dice, carrots, celery, garlic, tomatoes, cannellini beans, baby spinach fresh, broth, elbow pasta, olive oil

Taken from www.yummly.com/recipe/Quick-_-Easy-Minestrone-Soup-1668368 (may not work)