Yield
8 servings (Serving size: 1 1/2 cups)
Photo: kenaearhart

How to Make It

Step 1

2 tablespoons olive oil

Step 2

1/2 cup minced white onions (about 1 small onion)

Step 3

1/4 cup chopped zucchini

Step 4

1/4 cup frozen cut italian green beans

Step 5

1/4 cup minced celery (about 1/2 stalk)

Step 6

2 teaspoons minced garlic (about 2 cloves)

Step 7

4 cups vegetable broth (Swanson is good *note: Do not use

Step 8

chicken broth!*)

Step 9

1 (15 ounce)can red kidney beans , drained

Step 10

1 (15 ounce)can small white beans or great northern beans , drained

Step 11

1 /2 (14 ounce) can diced tomatoes

Step 12

1/2 cup carrots , julienned or shredded

Step 13

2 tablespoons minced fresh parsley

Step 14

1 teaspoons dried oregano

Step 15

1 teaspoons salt

Step 16

1/2 teaspoon ground black pepper

Step 17

1/2 teaspoon dried basil

Step 18

1/4 teaspoon dried thyme

Step 19

1 1/2 cups hot water

Step 20

3 cups fresh baby spinach

Step 21

1/3 cup small shell pasta

Step 22

Directions

Step 23

Heat two tablespoons of olive oil over medium heat in a large soup pot.

Step 24

Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.

Step 25

Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.

Step 26

Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.

Step 27

Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.

Step 28

Recipe submitted by SparkPeople user SLM

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