Minestrone with minced meat and spinach

Ingredients for 4 servings:

• 1 vegetable onion(s)
• 1 garlic clove(s)
• 500 g minced beef
• 1 tbsp, heaped tomato paste
• 200 g celery
• 200 g carrot(s)
• 1 can tomato(s), chopped, approx. 400 g
• 1 ¼ liters vegetable broth
• 250 g leaf spinach, frozen
• 1 can kidney beans, approx. 225 g
• 100 g shell pasta
• Paprika powder, sweet
• salt and pepper
• some basil
• e.g. Parmesan, grated
• 2 tbsp oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Defrost the spinach, clean the vegetables, and chop them finely. In a saucepan, briefly fry the diced onion and chopped garlic in oil, then add the minced meat. Fry until crumbly. Briefly sauté the tomato paste. Season with paprika, salt, and pepper, and pour in the broth. Stir in the chopped tomatoes. Add the spinach and bring to a boil. Add the pasta and cook for about 10 minutes. Heat the beans in the soup and season to taste. Sprinkle the finished soup with chopped basil and, if desired, grated Parmesan cheese.