Minestrone & Rotini

I got part of this one from Rebekah Leland (rebekahleland.blogspot.com), but I made lots of revisions:

Here's what you'll need:

2 Tablespoons olive oil
2 carrots, peeled
3 stalks celery
1 large sweet onion
1 clove garlic, minced
2 Tablespoons fresh rosemary, minced
2 teaspoons each dried basil & oregano
4 cups chicken broth
1/2 large tomato, diced
1 (6oz.) can tomato paste
2 cups torn or rough chopped baby spinach leaves (optional)

1 can of kidney beans

Parmesan cheese

1 pkg. Rotini Pasta

Here's what you do:

1. Chop carrots, celery, and onion

2. In large soup pot, heat 1 Tbsp. oil over medium heat, add garlic and diced vegetables. Sweat for 5-10 minutes, just until onions begin to turn translucent.

3. In another pot, boil pasta, drain, add 1 Tbsp.  of oil and half of the herbs.

4. Add rosemary and dried herbs. Stir and sweat for another 5 minutes.

5. Add tomatoes, tomato paste and chicken stock. Bring to boil and lower to simmer for 1 hour.

6. Add in beans and spinach, continue to simmer for about 30 minutes.

7.  Serve in bowls; sprinkle on parmesan (or any other kind) cheese