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Categories:
olive oil onion celery garlic zucchini vegetable broth tomatoes beans kidney beans garbanzo beans carrot water Italian fresh parsley oregano salt ground black pepper dried basil spinach shell pasta
Viewed: 4 - Published at: 9 years agoIngredients
- 3 Tablespoons Olive Oil
- 1 whole Onion, Diced
- 1 stalk Celery, Diced
- 4 cloves Garlic, Minced
- 1 whole Zucchini (small), Chopped
- 6 cups Vegetable Broth Or Stock
- 2 cans (14.5 Oz Cans) Diced Tomatoes, With Juice
- 1 can (15 Oz) Cannellini Beans, Drained
- 1 can (15 Oz) Red Kidney Beans, Drained
- 1 can (15 Oz) Garbanzo Beans, Drained
- 1 whole Carrot, Julienned Or Shredded
- 1 cup Hot Water
- 1 can (14.5 Oz) Italian Cut Green Beans, Drained
- 2 Tablespoons Fresh Parsley, Chopped
- 1-1/2 teaspoon Dried Oregano
- 1 teaspoon Salt
- 1 teaspoon Ground Black Pepper
- 1/2 teaspoons Dried Basil
- 1/4 teaspoons Dried Thyme
- 4 cups Baby Spinach
- 1 cup Small Or Medium Shell Pasta
Method
- Heat three tablespoons olive oil in a large soup pot on medium heat. Saute onion, celery, garlic and zucchini until onion is translucent.
- Add vegetable broth, tomatoes, beans, carrot, hot water, green beans and spices. Bring to a boil and simmer for 30 minutes, uncovered.
- Add spinach and pasta and cook for an additional 30 minutes or until desired consistency.
