Ingredients

The following ingredients have 18 Servings
  • 1/3 cup olive oil
  • 1/4 cup butter
  • 1 yellow onion (diced)
  • 2 carrots (diced)
  • 2 ribs celery (diced)
  • 1/2 lb green beans (frozen or fresh, cut into 1 inch pieces)
  • 1/2 head cabbage (1/2 small head of cabbage, shredded, about 2 cups)
  • 2 medium zucchini (or squash, diced)
  • 16 oz diced tomatoes (canned with the liquid)
  • 5 oz spinach (fresh or frozen. drained if necessary and roughly chopped)
  • 6 cups vegetable stock (or chicken stock, plus water if needed)
  • 2 tsp salt
  • 1 tsp pepper
  • 16 oz great northern beans (or other white bean, drained and rinsed)
  • 16 oz dark red kidney beans (drained and rinsed)
  • 8 oz ditalini pasta
  • parmesan cheese, basil, or parsley (optional as garnish)

Instruction

  • In a large dutch oven (7.5 or 8 qt), heat oil and butter until melted. Add the onions, carrots, celery, and green beans. Cook for 10 minutes stirring occasionally.
  • Add in the cabbage, zucchini or squash, and diced tomatoes. Cook for another 10 minutes stirring occasionally.
  • Add the spinach, stock, salt, and pepper. Stir and simmer for about 30 minutes.
  • While the soup is simmering, cook the pasta in a separate pot and drain.
  • Add the drained and rinsed canned beans to the soup, along with the drained pasta. Stir and heat through about 5-10 minutes.
  • Serve and top with fresh herbs or cheese.