- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- 1 (32 ounce) carton chicken broth
- 4 cups tomato juice
- 1 (28 ounce) can diced tomatoes, undrained
- 2 cups chopped fresh spinach
- 2 zucchini, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 (15.5 ounce) can cannellini beans, drained and rinsed
- 1 tablespoon Italian seasoning
- 1 teaspoon salt (optional)
- 1/4 teaspoon ground black pepper (optional)
- 2 cups rotini pasta
- Heat olive oil in a large soup pot over medium heat; cook and stir onion and garlic in the hot oil until onion is tender, 2 to 5 minutes. Stir chicken broth, tomato juice, diced tomatoes and their juice, spinach, zucchini, carrots, celery, cannellini beans, Italian seasoning, salt, and black pepper. Bring soup to a boil, reduce heat to low, and cover pot. Simmer soup for 45 minutes.
- Bring soup back to a full boil and stir in rotini pasta. Reduce heat to low and simmer until pasta is tender, 10 to 15 more minutes.
03/25/2018
recipepes.com
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