Ingredients
Scale
- 2 tablespoons Olive Oil
- 3/4 cup Onion, diced
- 1/2 cup Celery, sliced
- 1/2 cup Carrots, peeled and quartered
- 1 Zucchini, quartered and sliced
- 2 teaspoons Garlic, minced
- Salt and Pepper, to taste
- 1 can – 14 ounces Diced Tomatoes
- 4 cups Vegetable Broth
- 1/4 cup Tomato Paste
- 1 can – 15 ounces Small White Beans, drained and rinsed
- 1 can – 15 ounces Kidney Beans, drained and rinsed
- 1/2 cup Frozen Cut Green Beans
- 1/2 cup Small Shell Pasta
- 2 cups Baby Spinach Leaves
- 2 tablespoons Chopped Parsley
Instructions
- In a large pot, heat olive oil over medium heat. Sauté diced onion, celery, carrots, zucchini, and minced garlic for about 5 minutes until softened.
- Stir in diced tomatoes (with juice), vegetable broth, tomato paste, salt, pepper, small white beans, kidney beans, frozen green beans, and small shell pasta.
- Bring to a boil over high heat. Then reduce to low heat and let it simmer uncovered for about 15 minutes or until the pasta is tender.
- Add baby spinach leaves in the last few minutes of cooking until wilted.
- Taste and adjust seasonings before serving hot, garnished with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 6g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg