Minestrone Soup with Cheese Rolls

Ingredients:

• 3 tablespoons olive oil
• 1 small white onion, finely minced
• ½ cup frozen Italian green beans
• ¼ cup minced celery
• 4 cloves garlic, minced
• 4 cups vegetable broth
  
• 2 (15 ounces) cans red kidney beans
  
• 2 (15 ounces) cans great northern white beans
• 1 (14 ounces) can diced tomatoes, drained
  
• ½ cup shredded carrots
  
• ½ cup chopped zucchini
• 2 Tablespoons fresh parsley, minced
• 1 ½ teaspoons dried oregano
• 1 ½ teaspoons salt
• ½ teaspoon black pepper
• ½ teaspoon dried basil
• ¼ teaspoon dried thyme
• 3 cups hot water
• 4 cups fresh baby spinach
  
• ½ cup elbow pasta
  
• 1 bag Rhodes Dinner Rolls
  
• ¼ cup butter, melted
• ½ cup grated Parmesan cheese

Method:

Heat oil in a large stock pot over medium heat. Saute onion, celery,garlic, green beans and zucchini for 5 minutes or until onions are tender and translucent. Add vegetable broth, drained tomatoes, beans, carrots, hot water, and spices. Bring soup to a boil, reduce heat to low and simmer for 20 minutes. Add spinach leaves and pasta and simmer for an additional 20 minutes. (Soup can be thickened with a little cornstarch and cold water if desired.)

Pour Parmesan cheese in a shallow bowl and set aside. Roll frozen rolls one at a time in melted butter and then roll in Parmesan cheese - working quickly - butter will re-freeze on roll. Place prepared rolls in desired pan. Cover with plastic wrap sprayed with non-stick cooking spray. Let rise until double in size and bake according to package directions.