Vegetable Minestrone Soup

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.