Ingredients
3 Tbsp SOOC Garlic Olive Oil
1 small onion, chopped
1/4 cup zucchini, chopped
1/2 cup frozen cut green beans
1/2 cup celery, minced
1 clove garlic, minced
4 cups vegetable broth
1 (15 oz) can red kidney beans, drained
1 (15 oz) can small white beans, drained
1 (14 oz) can diced tomatoes
1/2 cup carrots, julienned
2 Tbsp fresh parsley, minced
1 tsp. dried oregano
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dried basil
1/4 tsp. dried thyme
1 1/2 cups hot water
3 cups fresh baby spinach
1/3 cup small pasta shells
Instructions
- Heat olive oil in a large saucepan or soup pot over medium heat and sauté 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. Enjoy!
Nutritional Information
Serving Size: 1 1/4 cups * Calories: 190 * Fat: 4 g * Carbs: 30.4 g * Fiber: 9 g * Protein: 8.9 g