Hearty Feeling Soup

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  • Average
  • 40 mins
  • Average budget

Ingredients

  • 3 tablespoons olive oil
  • 1 cup minced white onion (about 1 small onion)
  • 1/2 cup chopped zucchini
  • 1/2 cup frozen cut Italian cut green beans
  • 1/4 cup minced celery (about 1/2 stalk)
  • 4 teaspoons minced garlic (about 4 cloves)
  • 4 cups vegetable broth (Swanson is good *note ( Do not use chicken broth!*)
  • 2 (15 ounce) cans red kidney beans, drained
  • 2 (15 ounce) cans small white beans or 2 (15 ounce) cans great northern beans, drained
  • 1 (14 ounce) can diced tomatoes
  • 1/2 cup carrot (julienned or shredded)
  • 2 tablespoons minced fresh parsley
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 3 cups hot water
  • 4 cups fresh Baby Spinach
  • 1/2 cup small shell pasta

Preparation

Step 1

Heat three tablespoons of olive oil over medium heat in a large soup pot.
2
Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
3
Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
4
Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
5
Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency

By: Kristin Warren

View complete recipe

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