Homemade Minestrone Soup

Method

1. 1

   Cook the pasta according to the package. Once done drain and rinse under cold water, set aside.

2. 2

   In a large pot heat the 2 Tablespoons olive oil over medium hight heat. Add the onion and sauté for 2 minutes. Add the garlic, carrots and celery and sauté for another 3-4 minutes, until carrots just start to become tender.

3. 3

   Add the Classico Riviera Marinara Sauce, vegetable broth, diced tomatoes, bay leaves, basil, thyme, oregano, rosemary, salt, pepper and parmesan rind {optional} and bring to a boil. Turn the heat down to low and simmer covered for 30 minutes.

4. 4

   Remove the lid and add the frozen green beans, zucchini, red and white beans and continue simmering for another 4-5 minutes, or until the zucchini is tender. Add the spinach and let the soup sit until the spinach is wilted, about 2 more minutes. Remove the parmesan rind before serving.

5. 5

   In soup bowls portion out the pasta and ladle the soup over top of the pasta. Garnish with freshly chopped parsley, basil and freshly grated parmesan cheese.