Minestrone Vegetable Soup

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, finely chopped
• 1 (32 ounce) carton chicken broth
• 4 cups tomato juice
• 1 (28 ounce) can diced tomatoes, undrained
• 2 cups chopped fresh spinach
• 2 zucchini, chopped
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 (15.5 ounce) can cannellini beans, drained and rinsed
• 1 tablespoon Italian seasoning
• 1 teaspoon salt (optional)
• 1/4 teaspoon ground black pepper (optional)
• 2 cups rotini pasta

1. Heat olive oil in a large soup pot over medium heat; cook and stir onion and garlic in the hot oil until onion is tender, 2 to 5 minutes. Stir chicken broth, tomato juice, diced tomatoes and their juice, spinach, zucchini, carrots, celery, cannellini beans, Italian seasoning, salt, and black pepper. Bring soup to a boil, reduce heat to low, and cover pot. Simmer soup for 45 minutes.
2. Bring soup back to a full boil and stir in rotini pasta. Reduce heat to low and simmer until pasta is tender, 10 to 15 more minutes.

olive oil, onion, garlic, chicken broth, tomato juice, tomatoes, fresh spinach, zucchini, carrots, stalks celery, cannellini beans, italian seasoning, salt, ground black pepper, rotini pasta

Taken from www.allrecipes.com/recipe/232274/minestrone-vegetable-soup/ (may not work)