Exceptional Minestrone

This one's got everything but the kitchen sink in it! Hearty doesn't even begin to cover it and there's just enough heat to warm you down to your toes!

Ingredients:

2 tbsps olive oil

1/2 cup diced carrots

1/4 cup diced celery

1/2 cup diced onion

1 tbsp minced garlic

28 oz can diced tomatoes

1 cup tomato sauce

4 cups vegetable broth

1 tsp garlic powder

1 tsp dry minced onion

1/2 tsp dried basil

1/2 tsp dried parsley

2 tsps dried oregano

1/2 tsp smoked paprika

1/2 tsp black pepper

1/4 tsp red pepper flakes

2 cups chopped spinach

1 bay leaf

19 oz can chickpeas

19 oz can red kidney beans

1/2 cup frozen peas

1/2 cup frozen kernel corn

1/2 cup medium shell pasta

First cook the pasta, then drain and rinse with cold water. Set aside. Heat olive oil to medium high and add the carrots, celery and onion. Cook 3-4 minutes. Add the garlic, stir together and cook 1-2 minutes. Pour in the diced tomatoes, tomato sauce and broth along with all the seasonings. Cover and bring to a boil, then simmer 15-20 minutes or until carrots are tender. Add the chickpeas, red kidney beans, peas and corn and simmer uncovered 5 minutes. Remove the bay leaf then add the spinach in the last couple of minutes. When ready to eat stir in the cooked pasta shells and heat through.

Serves 8-10

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