Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 1 cup carrots (diced)
  • 1 onion (diced)
  • 1 cup celery (diced)
  • 3 cloves garlic (minced)
  • 15 ounces red kidney beans (drained and rinsed)
  • 6 cups vegetable broth
  • 28 ounces diced tomatoes (with juices )
  • 1 ½ teaspoons Italian seasoning
  • 4 ounces ditalini pasta
  • 1 cup frozen chopped spinach

Instruction

  • In a large stockpot over medium heat pour in olive oil. Add diced carrots, onions, celery, and minced garlic. Cook for 3 minutes or until vegetables are just tender.
  • Stir in kidney beans, vegetable stock, diced tomatoes, and seasoning. Bring to a boil, once boiling turn it down to a simmer and cook for 10 minutes.
  • After 10 minutes add the pasta and cook for an additional 10 minutes or until pasta is tender.
  • With 2 minutes remaining add spinach and heat until warm.