Minestrone
Minestrone (Serves 6) Make your own soup for the very best flavor, and for lower sodium. Add a sprinkling of grated Parmesan on top. 2 tablespoons extra-virgin olive oil 1 yellow onion, diced 2 carrots, peeled and chopped 2 stalks celery, chopped 2-3 cloves garlic, minced 1 pound spinach, chopped 1 large potato, peeled and chopped 1 (14.5-ounce) can diced tomatoes, with juice 2 teaspoons dried rosemary 4 cups chicken stock ¼ cup small dried pasta 1 (15-ounce) can cannellini beans, drained and rinsed Salt and pepper Heat the olive oil over medium heat in a large pot. Add the onion, carrots, celery, and garlic and sauté for about 5 minutes, until the vegetables soften. Add the spinach and potato and sauté for 2 minutes longer. Add the tomatoes and rosemary and simmer for about 5 minutes, until the spinach is wilted. Add the stock and bring to a boil. Add the pasta, reduce the heat to medium and cook until the potato and pasta are tender, about 10 minutes. Stir in the beans and simmer for 5 minutes. Season with salt and pepper.