15.5 ounce .5 can cannellini beans drained and rinsed canned
28 ounce canned tomatoes diced undrained canned
2 carrots chopped
2 stalks celery chopped
32 ounce carton chicken broth
2 cloves garlic finely chopped
1 tablespoon penzey's southwest seasoning italian
1 tablespoon olive oil
1 onion chopped
2 cups rotini pasta
2 cups pkt spinach fresh chopped
4 cups sacremento tomato juice
2 zucchini chopped
Equipment
pot
Directions
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.
