Italian Minestrone Soup

• 1/2 each green bell peppers diced
• 4 ounces spinach chopped
• 1 each carrots peeled and diced
• 2 ounces pasta elbow macaroni
• 4 Stalks celery diced
• 16 ounces red kidney beans
• 1 medium onions minced
• 1 x salt to taste
• 4 tablespoons butter
• 1 x black pepper to taste
• 1 quart chicken broth
• 4 tablespoons romano cheese grated
• 8 ounces tomato sauce

1. Using a 3-quart saucepan, saute first 4 ingredients in butter until tender.
2. Add chicken broth, tomato sauce and spinach.
3. Bring to boil.
4. Add macaroni; return to boil.
5. Reduce heat and simmer 1/2 hour, stirring occasionally.
6. Add water if necessary.
7. Add kidney beans and seasonings.
8. Heat through.
9. Sprinkle cheese on top.

green bell peppers, carrots, pasta elbow macaroni, celery, red kidney, onions, salt, butter, black pepper, chicken broth, romano cheese, tomato sauce

Taken from recipeland.com/recipe/v/italian-minestrone-soup-36914 (may not work)