Ingredients: 1 can 14 oz diced tomatoes. 1 can 15 oz kidney beans, drained and rinsed. 1 cup chopped carrots. 1 cup chopped celery. 1 cup chopped zucchini. 1/2 cup chopped onion. 2 cloves garlic, minced. 4 cups vegetable broth. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon dried thyme. Salt and pepper to taste. 2 cups chopped spinach. 1 cup small pasta shells. 2 tablespoons olive oil.
Instructions: Preheat oven to 375F 190C. In a large oven-safe pot, combine diced tomatoes, kidney beans, carrots, celery, zucchini, onion, and garlic. Add vegetable broth, oregano, basil, thyme, salt, and pepper. Stir to combine. Cover the pot with a lid and place it in the preheated oven. Let it cook for 30 minutes. After 30 minutes, remove the pot from the oven and stir in chopped spinach, pasta shells, and olive oil. Cover the pot again and return it to the oven. Continue cooking for an additional 20 minutes or until pasta is tender. Once done, let it cool slightly before serving. Enjoy your oven-baked magic minestrone!