RC's minestrone w spinach

1 28 ounce can diced tomatoes with Italian herbs
2 cups water
1 cup garbanzo beans (chickpeas), rinsed and drained
1 cup low-sodium vegetable or chicken broth
1 medium yellow sweet pepper, chopped
2 teaspoons Italian seasoning or 1 teaspoon each dried basil and garlic powder
1 cup dry rigatoni or penne pasta
2 - 3 cups baby spinach

Use chard or Kale instead of spinach

In a Dutch oven combine the tomatoes, water, beans, broth, sweet pepper, seasoning, and pasta. Bring to boiling over high heat. Reduce heat to medium. Cook, covered, for 10 minutes, stirring occasionally, just until pasta is barely tender.
2. Stir in spinach. Ladle into soup bowls. Top with Parmesan cheese and/or fresh basil.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user JOJO_1965.