Easy Vegetable Minestrone

32 oz. can petite diced tomatoes w/ liquid
1 can garbanzo beans (drained)
1 can kidney beans w/ liquid
1 can corn w/ liquid
1 can tomato sauce
1 c. fresh spinach leaves
1 whole zucchini, sliced and diced
1 c. frozen peas
1-2 cloves minced garlic
16 oz. cooked rainbow rotini pasta al dente
1/4 c. grated parmesan cheese
1 tsp. salt
1/2 tsp. fresh ground pepper
1 tsp. parsley
1/2 tsp. oregano
1/2 tsp. rosemary
1/2 tsp. thyme

Mix above ingredients in large pot. Bring to boil, reduce heat and let simmer until fresh zucchini and spinach are softened. Serve w/ garlic bread.

1 comment:

Summer said...

Heidi made this soup for me the night I got my tonsils out! It was SOOOO GOOD!! Tyson ate a lot of it too! Thanks Heidi for always thinking of others and sharing one of your most wonderful talents.