Ingredients:
3 tablespoons olive oil
1 cup minced white onion (about 1 small onion)
1/2 cup sliced zucchini
1/2 cup cabbage3/4 cup frozen cut Italian cut green beans
1/4 cup minced celery (about 1/2 stalk)
4 teaspoons minced garlic (about 4 cloves)
4 cups vegetable broth (Swanson is good *note ( Do not use chicken broth!*)
2 (15 ounce) cans red kidney beans, drained
1 (15 ounce) can small white beans or 1 (15 ounce) can great northern beans, drained
2 (14 ounce) can diced tomatoes
1/2 cup carrot (julienned or shredded)
2 tablespoons minced fresh parsley
1 1/2 teaspoons dried oregano
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
3 cups hot water
4 cups fresh baby spinach
1/2 cup small shell pasta
Optional: 1/2 cup of your favorite wine
Directions:
1. Heat three tablespoons of olive oil over medium heat in a large soup pot.
2. Saute onion, celery, garlic, green beans, cabbage and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
3. Add vegetable broth to pot, plus drained tomatoes, beans, carrot, 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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