EASY MINESTRONE SOUP

▢3 Tbs extra virgin olive oil ▢1 cup minced white onion about 1 sm onion ▢2 zucchini chopped ▢1 cup frozen Italian cut green beans ▢¼ cup celery minced (about ½ stalk) ▢4 teaspoon minced garlic about 4 cloves ▢4 cup vegetable broth (32 oz) ▢15 ounces red kidney beans, drained ▢15 ounces small white beans, drained ▢14.5 ounces diced tomatoes ▢2 cup carrots chopped ▢2 Tbs fresh parsley minced ▢1 ½ teaspoon oregano – dried ▢1 ½ teaspoon salt ▢½ teaspoon pepper – ground black ▢½ teaspoon basil – dried ▢¼ teaspoon thyme – dried ▢3 cup hot water ▢2-4 cup fresh baby spinach ▢1 cup small shell pasta uncooked

INGREDIENTS

Heat olive oil over medium heat in large soup pot.

STEP 1

Sauté onion, celery, garlic, green beans, and zucchini in oil for 5 min or until onion begins to turn translucent.

STEP 2

Add vegetable broth to pot. Then add canned tomatoes, beans, carrot, hot water, and spices.

STEP 3

Bring soup to boil, then reduce heat and allow to simmer 20 minutes.

STEP 4

Add spinach leaves and pasta and then simmer 20 minutes (or until tender and done).

STEP 5

CHECK OUT SOME OF OUR OTHER SOUP RECIPES!