1 small/medium onion, chopped
1 large carrot, thinly sliced
1-2 stalks celery, diced
1 small zucchini, diced
4-5 cloves garlic, minced or pressed
1 cup frozen green beans
2 15oz. cans red kidney beans, drained and rinsed
2 15oz. cans white beans like Great Northern or Canalini
1 14oz. can diced tomatoes, drained
1 1/2 tsp. dried oregano
1 tsp. dried basil
1/2 tsp. dried thyme
1 1/2 tsp. kosher salt (or 3/4 tsp. table salt)
1/2 tsp. black pepper
32 oz. vegetable broth (that's 4 cups) (I used chicken bouillon + 4 c. water)
3 cups hot water
1/2 cup ditalini or other small shell pasta
4 cups loosely packed fresh spinach leaves
2-3 Tbs. fresh minced parsley, or 2-3 tsp. dried
Heat a large stock pot to medium high heat. Add olive oil to coat bottom of pan. Add onions, carrot, and celery. Saute 4-5 minutes, until onions start to look
translucent. Add zucchini and garlic and
cook for 2-3 minutes longer, stirring until garlic is fragrant. Add green beans, kidney and white beans,
tomatoes, and seasonings and stir to combine.
Add broth and water and bring soup to a simmer. Cover pot and simmer on low for 20-25
minutes, until carrots and celery are tender.
Add pasta and cook until pasta is soft, 8-10 minutes. (Add additional vegetable broth or water if
you feel you need it for preferred consistency.) Remove pot from heat and stir in spinach and
parsley. Season with additional salt and
pepper to taste. Makes about 3 quarts. Serves 8.
slightly adapted from ourbestbites
