Looking for a healthy, fast and nutrition packed dinner? Try this Spinach Minestrone made on the stovetop in about 30 minutes. It’s from Taste of Home, but we offer some variations to amp up the nutrition even more!
We always try to buy organic products when possible, and instead of white pasta, we choose Ancient Harvest Quinoa pasta!
Prep Time: 20 minutes
Cook Time: 20 minutes
1 large onion, chopped
1 garlic clove, minced
4 cups reduced-sodium chicken broth (use vegetable broth if you don’t eat meat)
1 can (16-ounces) kidney beans rinsed and drained (we use Eden brand)
1 can (14 ½ ounces) no salt added diced tomatoes, undrained
2 medium carrots, sliced
½ cup uncooked elbow macaroni (we use Ancient Harvest Quinoa pasta)
¼ teaspoon dried oregano
1 package (10 ounces) frozen chopped spinach, thawed
In a large saucepan coated with olive oil, sauté onion and garlic until tender. Add the broth, kidney beans, tomatoes, carrots, macaroni and oregano. Cook until vegetables and macaroni are tender, about 20 minutes.
Stir in spinach; bring to a boil. Remove it from heat, and let it stand for 5 to 10 minutes.