Categories: Soup

Ingredients

• 2 cans white beans, small or great northern beans, drained
• 1 cup white onion, minced
• 1/2 cup zucchini, chopped
• 4 tsp garlic, minced
• 1/2 cup cut Italian cut green beans, frozen
• 4 cups vegetable broth
• 1/4 cup minced celery
• 2 cans red kidney beans, drained
• 1/2 tsp black pepper
• 14 oz. can diced tomatoes
• 1/2 tsp dried basil
• 2 tbsp fresh parsley, minced
• 1/2 cup carrot, julienned
• 1 1/2 tsp dried oregano
• 1/4 tsp dried thyme
• 4 cups baby spinach
• 1/2 cup small shell pasta
• 3 tbsp olive oil
• 1 1/2 tsp salt
• 3 cups hot water

Directions

1. Heat 3 tbsp of the olive oil in a large soup pot over medium heat.

2. Saute the onion with garlic, celery, zucchini, and green beans in hot oil until onions turn out to be translucent, for 5 minutes.

3. Pour vegetable broth along with beans, drained tomatoes, carrot, spices and hot water to the pot.

4. Bring everything together to a boil; once boiling, decrease the heat and let it simmer for 20 to 25 minutes.

5. Add pasta and spinach; cook until you get your desired consistency, for 20 more minutes.

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