Minestrone

• 28 ounces Italian-style diced tomatoes
• 15 ounces garbanzo beans, rinsed and drained
• 1 cup low sodium vegetable broth or 1 cup reduced-sodium chicken broth
• 1 medium yellow sweet pepper, chopped
• 2 teaspoons italian seasoning (or 1 tsp dried basil and 1 tsp garlic powder)
• 1 cup rigatoni pasta (uncooked) or 1 cup penne pasta (uncooked)
• 2 -3 cups Baby Spinach
• fresh parmesan cheese
• fresh basil

1. In a Dutch oven combine the tomatoes, 2 cups water, beans, broth, sweet pepper, seasoning, and pasta.
2. Bring to boiling over high heat.
3. Reduce heat to medium.
4. Cook, covered for 10 minutes, stirring occasionally, just until pasta is barely tender.
5. Stir in spinach.
6. Ladle into individual bowls.
7. Top with Parmesan cheese and/or fresh basil, if desired.

italianstyle, garbanzo beans, vegetable broth, yellow sweet pepper, italian seasoning, rigatoni pasta, spinach, parmesan cheese, fresh basil

Taken from www.food.com/recipe/minestrone-475006 (may not work)