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1
2 tablespoons olive oil
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2
1/2 cup minced white onions (about 1 small onion)
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3
1/4 cup chopped zucchini
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4
1/4 cup frozen cut italian green beans
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5
1/4 cup minced celery (about 1/2 stalk)
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6
2 teaspoons minced garlic (about 2 cloves)
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4 cups vegetable broth (Swanson is good *note: Do not use
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8
chicken broth!*)
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9
1 (15 ounce)can red kidney beans , drained
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1 (15 ounce)can small white beans or great northern beans , drained
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11
1 /2 (14 ounce) can diced tomatoes
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1/2 cup carrots , julienned or shredded
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2 tablespoons minced fresh parsley
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1 teaspoons dried oregano
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1 teaspoons salt
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1/2 teaspoon ground black pepper
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1/2 teaspoon dried basil
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1/4 teaspoon dried thyme
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1 1/2 cups hot water
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3 cups fresh baby spinach
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1/3 cup small shell pasta
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Directions
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Heat two tablespoons of olive oil over medium heat in a large soup pot.
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24
Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
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Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
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Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
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Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
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Recipe submitted by SparkPeople user SLM
