Balsamic Minestrone Soup - cooking recipe

Ingredients

2 tablespoons mild olive oil
1 large onion, chopped (about 1 1/2 cups)
2 large carrots, chopped (about 1 cup)
1 (24 ounce) jar traditional marinara sauce (Bertolli with Italian Herbs & Fresh Garlic Sauce)
5 cups vegetable broth
1 medium zucchini, chopped (about 1 cup)
2 cups lightly packed baby spinach leaves, chopped
1 (15 1/2 ounce) can low sodium red kidney beans, rinsed and drained
1/2 cup grated parmesan cheese
2 cups cooked ditalini

Preparation

Heat olive oil in large saucepot over medium-high heat. Add onions and carrots and cook until tender; about 5 minutes. Add sauce and vegetable broth.
Stir in zucchini, spinach and kidney beans. Bring to boil, cover and reduce to heat to medium-low. Cook 10 minutes.
Stir in cheese and pasta. Cook until heated through; about 5 minutes. Serve with additional cheese and a dollop of pesto if desired.