INGREDIENTS
SERVINGS 8
3 tablespoons olive oil
1 cup minced white onion (about 1 small onion)
2 medium zucchini, chopped
1 cup frozen cut Italian cut green beans
3 stacks of celery, minced
4 teaspoons minced garlic (about 4 cloves)
4 cups vegetable broth (Get Sprouts brand… not trader Joe’s) or you can use vegetable broth cubes
2 (15 ounce) cans red kidney beans, drained and rinsed
2 (15 ounce) cans small white beans or great northern beans, drained and rinsed
1 (14 ounce) can diced tomatoes
3-4 carrots (julienned or shredded)
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 – 1 cup uncooked small shell pasta
DIRECTIONS
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.