Minestrone Soup

1 tbsp olive oil	1/2 tsp red pepper flakes
1 white or yellow onion, diced	3/4 tsp salt, plus more to taste
2 stalks celery, diced	Freshly ground black pepper
2 large carrots, sliced	8 ounces green beans, trimmed and cut into 1 inch pieces
1 medium (or 2 small) yukon gold potatoes, diced into ½ inch cubes (about 1 cup diced potatoes)	4 cups spinach
1 (28 ounce) can fire roasted crushed tomatoes	4 ounces elbow noodles, small shells or fusilli
1 (15 ounce) can kidney beans, rinsed and drained	For serving: Freshly grated parmesan
6 cups vegetable broth	Garlic bread or crostinis
1 tsp italian seasoning

Directions:

Add olive oil to a large pot or dutch oven and place over medium high heat.
Add in diced onion, celery, sliced carrots and potatoes.
Saute for 3-5 minutes or until onions soften.
Aext add in crushed tomatoes, kidney beans, vegetable broth, Italian seasoning, red pepper flakes and salt and pepper.
Cover and cook on medium low for 10-15 minutes.
Next stir in the green beans, spinach and pasta.
Cook uncovered for 8-12 more minutes or until pasta is al dente and green beans are tender.

Thanks to our friends at Ambitious Kitchen for this tasty recipe!

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