Serves: 8 servings   Serving Size: 1¼ cups

Ingredients:

2 Tbsp olive oil
1 small onion, chopped
¼ cup zucchini, chopped
½ cup frozen cut green beans
¼ cup celery, minced
2 cloves garlic, minced
4 cups vegetable broth
1 (15 oz) can red kidney beans, drained
1 (15 oz) can small white beans, drained
½ (14 oz) can diced tomatoes
½ cup carrots, julienned
2 Tbsp fresh parsley, minced
1 tsp. dried oregano
1 tsp. salt
½ tsp. black pepper
½ tsp. dried basil
¼ tsp. dried thyme
1½ cups hot water
3 cups fresh baby spinach
⅓ cup small pasta shells

Instructions:

Heat olive oil in a large saucepan or soup pot over medium heat and saute onion, celery, garlic, zucchini and green beans, about 5 minutes.

Then add vegetable broth, diced tomatoes, beans, carrot, hot water and spices. Bring to a boil and then reduce heat, allowing soup to simmer for about 20 minutes.

Add baby spinach leaves and pasta, cooking an additional 20 minutes, then serve.

Recipe adapted from Spark Recipes

Enjoy!

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April 29, 2017