Sunday, October 16, 2011


I have had this recipe forever - and never made it. I was thinking it would be too hard or complicated. Guess what? It is actually one of the easiest soup recipes I have. It is soooo good! Just like the restaurant. :)
Of course, I had to make a few changes because my kids would not eat spinach or zucchini in it - but even with those left out, it was delicious. Warning though: It makes a TON! You could cut the recipe in half if you are feeding just a few people - although leftovers are good too. :)
3 TBS olive oil
1 c. minced white onion
1/2 c. chopped zucchini
1/2 c. frozen italian green beans
1/4 c. chopped celery
4 tsp. minced garlic
4 c. vegetable broth (Swanson)
2 (15 oz) cans red kidney beans, drained
2 (15 oz) cans small white beans, drained
1 (14 oz) can diced tomatoes
1/2 c. shredded carrot
2 TBS minced fresh parsley
1 1/2 tsp oregano
1 1/2 tsp salt
1/2 tsp black pepper
1/2 tsp basil
1/2 tsp thyme
2 bay leaves
3 c. hot water
4 c. fresh baby spinach
1/2 c. small seashell pasta
Heat olive oil over medium heat in large saucepan.
Saute onion, zucchini, green beans, celery and garlic for 5 min or until onion is translucent.
Add broth to pot with canned beans, tomato, carrot, spices, bay leaves and hot water.
Bring to a boil.
Reduce heat, simmer 20 minutes.
Add spinach leaves and pasta - cook additional 20 minutes or until desired thickness.

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