Minestrone Soup - 4 points

Ingredients

• 2 medium carrots, peeled and cut into 1/4 inch rounds
• 2 garlic cloves, minced
• 1 onion, finely chopped
• 1 (28 ounce) can crushed tomatoes
• 1/2-1 teaspoon dried basil
• 1/2 teaspoon dried marjoram
• 1/2-1 teaspoon dried oregano
• 1/4 teaspoon pepper
• 1 (14 ounce) can vegetable stock
• 1/2 cup small macaroni noodles or other small pasta
• 8 ounces spinach (fresh or frozen), cut into thin strips
• 1 (16 ounce) can kidney beans, undrained
• 1/4 cup packed fresh parsley or 1 tablespoon dried parsley
• grated parmesan cheese (for topping)

Instructions

1. Combine the carrots, garlic and onion in a large soup kettle or pot, and cook, covered, over low heat for about 10-15 minutes (until the onion is soft and translucent).
2. Stir occasionally and add a little stock or water if necessary to prevent scorching.
3. Add the vegetable stock, tomatoes, basil, marjoram, oregano and pepper and bring to a boil over medium-high heat.
4. Add the pasta and cook for about 10 minutes (until tender).
5. Add the spinach, parsley, beans and their liquid, and cook for about 5 more minutes (until heated through).
6. Serve with grated parmesan cheese on the side to sprinkle on top, if desired.

Servings: 6