Ligurian Minestrone

Ingredients:

2 teaspoons olive oil

1 large onion, finely chopped

1 large garlic clove, finely minced

1 medium-sized carrot, finely choppe

1 celery stalk, finely choped

2 medium-sized russet potatoes, peeled and chopped

1 medium-sized zucchini, diced

1 can (8 ounces) chopped tomatoes with juices

4 cans (14.5 ounces each) chicken broth

1/4 cup macaroni

4 cups roughly chopped spinach leaves

1/2 cup chopped fresh basil leaves

1/2 teaspoon salt

1/2 teaspoon crushed black pepper

freshly grated parmigiano reggiano cheese

Directions:

Heat oil in heavy saucepan over medium-high heat. Add onion, garlic, carrot, and celery; cook until tender, about 2-3 minutes. Add potatoes and zucchini. Stir well to combine. Stir in tomatoes and broth; turn heat to high, bring to a boil. Reduce heat to medium low; partially cover the saucepan and simmer, stirring occasionally for 30 minutes. Add macaroni and cook for about 10 minutes, frequently stirring to prevent sticking. Add the spinach, basil, salt and pepper; stir well and cook for another 5 minutes. Top with grated cheese and serve.