This is an easy and tasty dish plus it's great if you are dieting. The recipe came from Recipiezaar and I adapted it to fit my needs. I add a bit of Parmesan cheese to the top of mine and it reheats nicely as well.
- 3 tablespoons olive oil or I use cooking wine/sherry
- 1 cup minced white onion (about 1 small onion)
- 1/2 cup chopped zucchini
- 1/2 cup frozen cut Italian green beans
- 1/4 cup minced celery (about 1/2 stalk)
- 4 teaspoons minced garlic (about 4 cloves)
- 4 cups vegetable broth (Do not use chicken broth! I was unable to find this at Walmart but my Kroger's had it)
- 2 (15 ounce) cans red kidney beans, drained
- 2 (15 ounce) cans garbanzo and white kidney beans drained- I do one of each
- 1 (14 ounce) can diced tomato
- 1/2 cup carrot shredded
- 2 tablespoons minced parsley- or you can do dried according to taste I just start shaking it in!
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper-I just use my grinder and do a few turns since I'm not a pepper lover
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 3 cups hot water
- 4 cups fresh baby spinach-I use a normal size bag
- 1/2 cup small shell pasta- I get the salad shell size
Heat three tablespoons of olive oil/wine or sherry 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.