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Printable version Printable version with picture
Source : Clone (Copy)
Ingredients- 3 tablespoons olive oil
- 1 cup minced white onions(about 1 small onion)
- 1/2 cup chopped zucchini
- 1/2 cup frozen cut italian green beans
- 1/4 cup minced celery(about 1/2 stalk)
- 4 teaspoons minced garlic(about 4 cloves)
- 4 cups vegetable broth(Swanson is good *note: Do not use chicken broth!*)
- 2(15ounce)cans red kidney beans, drained
- 2(15ounce)cans small white beans or great northern beans, drained
- 1(14ounce)can diced tomatoes
- 1/2 cup carrots, julienned or shredded
- 2 tablespoons minced fresh parsley
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 3 cups hot water
- 4 cups fresh baby spinach
- 1/2 cup small shell pasta
Instructions- Heat three tablespoons of olive oil over medium heat in a large soup pot. Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent. Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
- Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency. Makes about eight 1 1/2 cup servings.
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