2 tablespoons olive oil
3/4 cup onion diced
1/2 cup celery sliced
1/2 cup carrots peeled, quartered and sliced
1 zucchini quartered and sliced
2 teaspoons minced garlic
salt and pepper to taste
1 14 ounce can diced tomatoes
4 cups vegetable broth
1/4 cup tomato paste (this can be tomato sauce as an option)
2 teaspoons Italian seasoning
1 15 ounce can small white beans drained and rinsed
1 15 ounce can 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
Heat the olive oil in a large pot over medium high heat. Add the onion, celery, carrots and zucchini to the pot.
Cook until the vegetables are tender, 3-5 minutes. Add the garlic and cook for 30 seconds. Season the vegetables with salt and pepper to taste.
Add the tomatoes, vegetable broth, tomato paste and Italian seasoning to the pot. Bring to a simmer.
Add the white beans, kidney beans, green beans and pasta to the pot. Simmer for 10-15 minutes or until pasta and vegetables are tender.
Season the soup with salt and pepper to taste. Stir in the spinach leaves and cook for 2-3 minutes or until wilted.
Sprinkle the parsley over the soup and serve.
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The Kissel-Kestner Family Cookbook
Não FicçãoA cookbook full of generations of recipes from grandmothers, aunts, parents, and extended family. These recipes have been around for a long time and some of them are brand new. I'm on the journey to learn how to cook most of my family's history of r...
