This Minestrone is thick, hearty, and sure to to hit the spot on those cold and rainy winter nights. It is the perfect balance of rich flavorful broth to warm the senses and an array of ingredients to nurture the body.
 
Ingredients:

• 8oz chicken breast, skin removed, diced (leave out for a vegetarian/vegan option)
• 1tbsp extra virgin olive oil
• 4 cups reduced-sodium vegetable or chicken broth
• 4 cups ripe tomatoes, diced
• ½ cup white beans (cannellini or navy)
• 2 carrots, peeled and chopped
• 1 celery stalk, ¼” sliced
• 1 cup onion, chopped
• ½ cup green beans, 1” chopped
• 1-2 tbsp garlic, minced
• 1 teaspoon fresh or dried thyme
• ½ teaspoon fresh or dried sage
• 2 bay leaves, whole
• ½ teaspoon oregano
• 6 sprigs fresh basil
• Salt and ground black pepper
• 1 ½ cups whole wheat pasta
• 2 cups coarsely chopped fresh spinach
• 4 tablespoons grated Parmesan or Romano cheese (optional - leave out for vegan option)

Directions:  In a large pot, add oil over medium heat. Add chicken, onions, carrots, celery, salt and pepper and sauté until ingredients begin to sweat (about 2-3 min.).  Add spinach, garlic, and tomatoes continuing to sauté until ingredients break down and liquid has mostly evaporated. Add thyme, sage, bay leaves, and oregano; stir until ingredients are thoroughly mixed. Add broth, green beans, and white beans. Turn heat to high and bring to a boil.  Once beans are soft enough to eat, add pasta. Cook until pasta is at desired texture. Turn off heat, add basil, salt and pepper to taste.  Ladle into serving bowls. Sprinkle cheese over top and garnish with a fresh sprig of basil. ENJOY!