Ingredients
The following ingredients have 8 Servings
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter (may sub olive oil)
- 1 small onion (diced)
- 2 medium size carrots (chopped (1 cup))
- 3 stalks celery (chopped (1 cup))
- 4-6 garlic cloves (minced)
- 5 oz. fresh green beans (trimmed and cut into 1-inch pieces)
- 1 zucchini (thickly sliced (1/4”) and quartered)
- 2 14.5 oz. cans diced fire roasted tomatoes with juices
- 1 15 oz. can tomato sauce
- 1 15.5 oz. can kidney beans (drained and rinsed)
- 1 1/2 tsp EACH dried basil, dried parsley
- 1 tsp EACH dried oregano, salt, sugar
- 1/2 tsp EACH black pepper, dried thyme
- 1/8-1/4 teaspoon red pepper flakes
- 1 bay leaf
- 6 cups low sodium chicken broth (may sub vegetable broth)
- 2 cups water
- 1 1/2 cups uncooked small pasta shells
- 2-3 cups baby spinach
- freshly grated Parmesan cheese
- fresh basil (optional)
Instruction
- Melt butter in olive oil in a large Dutch oven/soup pot. Add onions, carrots, and celery. Cook, stirring often, for 5-7 minutes or until the onions are translucent. Add garlic and cook 30 seconds.
- Add all remaining soup ingredients through the water. Cover soup and bring to a boil. Uncover and reduce to a gentle simmer for 10 minutes.
- Add pasta and cook just until al dente.
- Remove from heat and stir in spinach. Let wilt (about 1 minute). Add additional water if desired for a less “chunky” soup.
- Ladle soup into bowls and garnish with freshly grated Parmesan.
