Ingredients

The following ingredients have 4 Servings
  • 1/4 cup olive oil
  • 1 medium onion (chopped)
  • 2 medium carrots (chopped)
  • 2 stalks celery (chopped)
  • 3 cloves garlic (minced)
  • 1 cup green beans (canned, drained and chopped)
  • 15 ounce red kidney beans ((1 can))
  • 1 cup corn (frozen or canned)
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon pepper ( or to taste)
  • 2 bay leaves
  • 2 tablespoon tomato paste
  • 28 ounce diced tomatoes (1 large can)
  • 6 cups vegetable broth (or chicken broth)
  • 1 cup pasta (small pasta such as elbow, tubular or small shell)
  • 2 cups spinach (chopped, or kale)
  • 1 tablespoon lemon juice (freshly squeezed)
  • 1/4 cup Parmesan cheese (freshly grated)

Instruction

  • Saute the Mirepoix: Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the onions, carrots, celery to the pot and cook until softened, stirring ocassionally, for about 5 minutes.
  • Combine the base of the soup: Stir in the garlic and cook for another 30 seconds until aromatic. Add the green beans, red kidney beans, corn, Italian seasoning, garlic powder, onion powder, salt, pepper, bay leaves, tomato paste, diced tomatoes, vegetable broth, pasta and stir well to combine. Bring to a boil then reduce heat to medium and cook for 15 minutes or until the pasta is cooked through.
  • Finish the soup: Add the spinach and lemon juice and cook for another minute until the spinach is wilted.
  • Garnish and serve: Garnish with freshly grated parmesan cheese and serve warm.