Ingredients:-
Olive oil – 2 tbsp
Chopped onion – 1 medium
Chopped zucchini – 1/4 cup
Frozen Italian beans- ¼ cup
Minced celery- ½ stalk
Minced garlic- 2 tsp
Vegetable broth-4 cup
Red kidney beans, drained-1 can (15 ounce)
White beans, drained- 1 can (15 ounce)
Diced tomato – ½ can(14 ounce)
Shredded carrot-1/2 cup
Minced fresh parsley-1 tbsp
Dried oregano-1tsp
Ground black pepper-1/2 tsp
Dried basil – ½ tsp
Dried thyme-1/2 tsp
Hot water-11/2 cups
Spinach-3 cup
Small shell pasta – ½ cup
Directions:-
· Heat two tablespoons of olive oil over medium heat in a pot.
· Sauté 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 all spices.
· Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
· Add spinach leaves and small shell pasta and cook for an additional 20 minutes or until desired consistency.
