This soup is a meal. Great for the upcoming farmers market season.
prep time45 Min
cook time1 Hr
garlic, finely minced
chopped celery, including some greens
carrots, sliced into rounds
vegetable broth (or chicken)
kidney beans, drained
zucchinis, small, quartered and sliced
cooked pasta of choice (seashell, bowtie, penne)
salt and pepper
How To Make
In a large stock pot, over medium-low heat, heat olive oil and saute onion for 4 to 5 minutes. Add garlic, celery and carrots, saute for 5 to 6 minutes. Do not allow garlic to brown.
Add vegetable broth, water and tomato sauce, bring to boil, stirring frequently. Reduce heat to low and add kidney beans, green beans, spinach, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes.
Add cooked pasta to soup. Sprinkle parmesan cheese on top of individual servings.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!