Ingredients
Scale
- 2 tablespoons Olive Oil
- 4 carrots (sliced)
- 4 ribs celery (sliced)
- 1 onion (diced)
- 2 cloves garlic (minced)
- 1 zucchini (diced)
- 1 teaspoon Salt
- ¼ teaspoon Black Pepper
- 1 tablespoon Italian Seasoning
- 16 ounces Canned Diced Tomatoes
- 4 ounces Tomato Paste
- 1 cup Green Beans (cut into 1-inch pieces)
- 64 ounces Vegetable Broth (divided)
- 16 ounces Cannellini Beans (rinsed and drained)
- 16 ounces Red Kidney Beans (rinsed and drained)
- ½ cup Tiny Shell Pasta
- 2 cups Fresh Spinach
- 1 tablespoon Parsley (minced)
Instructions
- In a large stock pot over medium heat, sauté olive oil, sliced carrots, celery, and diced onion until softened.
- Add minced garlic and diced zucchini; cook for 5 minutes while stirring frequently.
- Stir in salt, black pepper, Italian seasoning, canned diced tomatoes (with juice), green beans, and tomato paste. Mix well and add vegetable broth; bring to a boil then reduce heat to simmer for 10 minutes.
- Once simmering, return to a boil and add rinsed cannellini beans, red kidney beans, and tiny shell pasta; cook for another 10-15 minutes until pasta is tender.
- Pour in an additional 32 ounces of vegetable broth; stir in fresh spinach until wilted. Serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 4g
- Sodium: 620mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg