Minestrone Soup with Pasta, Beans and Vegetables Recipe | Robin Miller

Ingredients

• 3 cups reduced-sodium vegetable or chicken broth
• 1 (28-ounce) can diced tomatoes
• 1 (15-ounce) can white (cannellini or navy) beans, drained
• 2 carrots, peeled and chopped
• 1 celery stalk, chopped
• 1 cup onion, chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 2 bay leaves
• Salt
• ground black pepper
• 2 cups cooked ditalini pasta
• 1 medium zucchini, chopped
• 2 cups coarsely chopped fresh or frozen spinach, defrosted
• 4 tablespoons grated Parmesan or Romano cheese
• Basil sprigs, garnish, optional