Keyword: chicken chili soup, minestrone, minestronesoup, soup
1(28 oz) candiced tomatoesfire roasted if you can find it
6cups chicken broth
black pepperfreshly cracked
1(15 oz) cankidney beans drained and rinsed
1cuppastaelbow or Ditalini
3cups fresh baby spinach
Heat a large pot over a medium heat and add the bacon and cook until browned but not crispy. Add the onions, carrots, celery and cook, stirring occasionally, for about 5 minutes, or until the vegetables have softened. Add the garlic, dried oregano and bay leaf and stir together for another minute or 2.
Add the entire can of diced tomatoes, the cheese rind (will add so much flavor!) and the chicken broth, season with salt and pepper and then cover with a lid, bring to a boil and then turn down the heat and let simmer for about 10 to 15 minutes.
Next, add the beans and the pasta and cook for about 7 to 10 more minutes.* Finish by adding in the baby spinach and stirring until just wilted. Taste and season with more salt and black pepper if needed. Remove the bay leaf and what’s left of the cheese rind (if there is anything) before serving. Serve with freshly grated parmesan on top if desired. Enjoy!
*check your pasta's cooking instructions and if 7 to 10 minutes is too long, add in the pasta just at the end for whatever cooking time you need. Ideally, you want al dente pasta and for it not to get too mushy or soft.