Ingredients: |
Ingredients: 3 tablespoons olive oil 1 cup minced white onion ½ cup chopped zucchini ½ cup frozen cut italian green beans ¼ cup minced celery (about 1 stalk) 4 teaspoons minced garlic (about 4 cloves) 4 cups vegetable broth Swanson is good *note: Do not use chicken broth 2 (15 ounce) cans red kidney beans, drain and reserve juice for later 2 (15 ounce) cans small white beans or great northern beans, drain and reserve 1 (14 ounce) can diced tomatoes, drain and reserve juice for later ½ cup carrot, julienned or shredded 2 tablespoons minced fresh parsley 1 ½ teaspoons dried oregano 1 ½ teaspoons salt ½ teaspoon ground black pepper ½ teaspoon dried basil ¼ teaspoon dried thyme 3 cups hot water (use reserved/drained bean/tomato juice for more flavor) 4 cups fresh baby spinach ½ cup small shell pasta
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Directions: |
Directions:1. Heat 3 tbsp. of olive oil over medium heat in a large soup pot. 2. Sauté onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent. 3. Add vegetable broth to pot, plus tomatoes, beans, carrots, hot water, and spices. (steam carrots so they don't take so long to cook). 4. Bring soup to a boil, reduce heat and allow to simmer for 20 minutes. 5. Add spinach leaves and pasta. Cook for an additional 20 minutes or until desired consistency. 6. Makes about eight 1 ½ cup servings. |