Minestrone

This recipe is from my Better Homes and Gardens Cookbook. It's easy, quick, and healthy!

3 14 oz. cans beef broth

1 15 oz. can kidney beans (rinsed and drained)

1 15 oz. can garbanzo beans (rinsed and drained)

1 14.5 oz. can stewed tomatoes (undrained)

1 11.5 oz. can vegetable juice (like V-8)

1 6oz. can tomato paste

2 t. sugar

1 t. Italian seasoning

1 1/2 c. frozen vegetable (such as Italian blend)*

2 c. fresh spinach leaves, cut into strips

2 c. cooked pasta, such as medium shell macaroni (4 oz. dry)

Finely Shredded Parmesan cheese (optional

In a 4-quart Dutch oven (soup pot) combine broth, kidney and garbanzo beans, tomatoes, vegetable juice, tomato paste, sugar, and Italian seasoning. Bring to boiling. Add mixed vegetables. Reduce heat. Simmer, covered, about 10 minutes or until vegetables are tender. Stir in spinach and cooked pasta; heat through. If desired, sprinkle with Parmesan cheese.

*I like to use fresh vegetables if I'm not pressed for time (cauliflower, zucchini, green beans, etc.)