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Tuscan Garden Minestrone

Name: Tuscan Garden Minestrone
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 cups baby spinach; 1 medium yellow sweet pepper, chopped; 1 28-ounce can diced tomatoes with Italian herbs; 2 cups water; 1 14-ounce can garbanzo beans (chickpeas), rinsed and drained; 2 cloves garlic, minced; 2 teaspoons Italian seasoning; Shaved Parmesan, for garnish; 1 cup dry rigatoni pasta; Fresh basil, for garnish; 1 small onion, finely chopped; 1 cup low-sodium vegetable broth

Enjoy a hearty and colorful Tuscan Garden Minestrone, filled with al dente pasta, mouthwatering fresh vegetables, and a touch of Italian herbs. This affordable and simple recipe is perfect for a fulfilling lunch or a cozy dinner.



35 min

TOTAL TIME

326

CALORIES

$1.98

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Ingredients

12 INGREDIENTS

4 SERVINGS

2 cups baby spinach

1 medium yellow sweet pepper

chopped

28 oz canned diced tomatoes

with Italian herbs

2 cups water

14 oz canned garbanzo beans

rinsed and drained

2 cloves garlic

minced

2 tsp italian seasoning

shaved parmesan

for garnish

1 cup dry rigatoni pasta

1 cup low sodium vegetable broth

Directions

6 STEPS

15 min

PREP TIME

20 min

COOK TIME

35 min

TOTAL TIME

In a Dutch oven, combine the diced tomatoes with Italian herbs, water, garbanzo beans, vegetable broth, chopped yellow sweet pepper, Italian seasoning, chopped onion, and minced garlic.

Bring the mixture to a boil over high heat.

Reduce the heat to medium, cover, and cook for 10 minutes, stirring occasionally.

Add the rigatoni pasta and cook for an additional 10 minutes, stirring occasionally, until pasta is barely tender.

Stir in the baby spinach and cook until wilted.

Ladle the soup into bowls and garnish with shaved Parmesan and fresh basil.