Minestrone

This is a fairly quick and easy recipe.  It also makes a large amount so there are plenty for leftovers or lunches.

Minestrone Soup

7 1/4 cups fat-free, reduced-sodium chicken broth, (divided) 
Reserve 1/4 cup for sauting the onions.
1 onion, chopped
1 Tbsp. garlic, chopped
1 cup diced celery
1 cup diced carrots
4 cups low-fat marinara sauce
3 roma tomatoes, peeled, seeded and chopped
1 bay leaf
1 cup cooked white beans
3 oz. raw orzo (I used more for a heartier soup.)
3 oz. fresh spinach  (I used frozen.)
2 Tbsp. fresh basil, chopped  (I used 1 Tbsp. dried Italian seasoning instead of the fresh listed here.)
2 Tbsp. fresh oregano, chopped
1 tsp. balsamic vinegar  (I omitted because I forgot to add it.)
freshly ground pepper.

Heat 1/4 cup chicken broth in large saucepan over medium heat.
Add onion and saute until translucent.  Add garlic and saute an additional 30 seconds.
Add celery, carrots, marinara, tomatoes, bay leaf, and remaining 7 cups chicken broth.
Simmer partially covered for 20 minutes.
Add beans, orzo, spinach, basil, oregano, vinegar and pepper.
Return to a simmer and simmer for an additional 15 minutes.
Serve