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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is one of the best! Well that I've tasted anyways (: Ingredients:
3 tbsp olive oil |
1 c minced onion (about 1 small onion) |
1/2 c chopped zucchini |
1/2 c fresh cut green beans |
4 tsp minced garlic (about 4 cloves) |
4 c low sodium vegetable broth |
2 (15 ounce) cans red kidney beans, drained |
2 (15 ounce) cans great northern beans, drained |
1 c frozen broccoli florets |
2 tbsp minced fresh flat leaf parsley |
1 1/2 tsp dried oregano |
1 1/2 tsp salt |
1/2 tsp ground black pepper |
1/2 tsp dried basil |
1/4 tsp dried thyme |
1 tbsp dried red pepper flakes |
3 c hot water |
4 c fresh baby spinach |
1/2 c uncooked small shell pasta |
Directions:
1. Heat three tablespoons of olive oil over medium heat in a large soup pot.
2. Saute onion, garlic, green beans, and zucchini in the oil for 5 minutes or until onions turn translucent.
3. Add vegetable broth to pot, plus beans, broccoli, 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.
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