Wednesday, February 29, 2012
Minutes to Prepare: 15
Minutes to Cook: 45
2 tablespoons olive oil
1/2 cup minced white onions (about 1 small onion)
1/4 cup chopped zucchini
1/4 cup frozen cut italian green beans
1/4 cup minced celery (about 1/2 stalk)
2 teaspoons minced garlic (about 2 cloves)
4 cups vegetable broth
1 (15 ounce)can red kidney beans, drained
1 (15 ounce)can small white beans or great northern beans, drained
1 /2 (14 ounce) can diced tomatoes
1/2 cup carrots, julienned or shredded
2 tablespoons minced fresh parsley
1 teaspoons dried oregano
1 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1 1/2 cups hot water
3 cups fresh baby spinach
1/3 cup small shell pasta
Heat two 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.
Number of Servings: 8