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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 tablespoon(s) olive oil |
1 cup(s) onion chopped |
3/4 cup(s) celery chopped |
1 cup(s) carrots chopped |
1 1/2 teaspoon(s) garlic minced |
1/2 teaspoon(s) dried oregano |
1 teaspoon(s) dried basil |
2 cup(s) zucchini chopped |
2 cup(s) summer squash chopped |
4 can(s) vegetable broth (14.5 oz each) |
2 can(s) fire-roasted diced tomatoes (14.5 oz each) |
1 whole(s) bay leaf |
2 can(s) red or white kidney beans (15 oz each) |
1/2 cup(s) macaroni uncooked |
1 cup(s) green beans, frozen |
2 cup(s) baby spinach |
Directions:
1. Heat olive oil in stock pot over medium-high heat. Add onion, celery, and carrots; saute 5 minutes or until softened. Add garlic, oregano, basil, zucchini, summer squash, vegetable broth, tomatoes, and bay leaf; bring to boil, then cover, reduce heat, and simmer for about 20 minutes. Add kidney beans, macaroni, and green beans; bring to boil, cover, reduce heat, and simmer about 8 minutes. Add spinach and simmer about 2 minutes. Ladle soup in individual bowls and serve.
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