Easy Minestrone (From RealSimple mag, with my adjustments)

(serves 4)

1 28-oz. can diced tomatoes undrained
1 32-oz container low-sodium chicken broth
1 15-oz. can kidney beans (optional)
1 15-oz can white (cannelonni) beans
1 9- or 16-oz. bag frozen green beans1 5-oz. bag fresh spinach OR one 9- or 10-oz. box frozen chopped spinach, thawed and excess water squeezed out
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
garlic salt or minced (I used freeze-dried) garlic to taste*
1/2 cup shaved or shredded parmesan
crusty bread

In a large pot, over medium heat, bring the tomatoes and their juices to a simmer. Cook for 2 minutes. Add the broth, white beans, and kidney beans (if using) and bring to a simmer. Add the green beans and cook until heated through, about 3 mins. Add the spinach, salt, and pepper (if you want garlic, go ahead and add it at this point) and stir until wilted. Ladle into bowls and sprinkle with the parmesan. Serve with slices of the bread.

*The original recipe for this one does not call for garlic but I added some because it didn't have enough kick for me! I figured that all Italian cooking has garlic in it anyway so it couldn't hurt. I ended up adding a few dashes of garlic salt and about a teaspoon of minced freeze-dried garlic and the result was good! If you prefer fresh garlic you'll probably want to sautee it in the bottom of the pot before you add the tomatoes with a little olive oil.