This recipe is a combination of several I found on the internet. Both my husband and I think it is the best we have tasted.
prep time45 Min
cook time1 Hr 30 Min
celery, sliced thin
carrots, sliced thin
can tomato sauce
cooked kidney beans, drained & rinsed
cooked white beans, drained & rinsed
fresh green beans in bite-sized pieces
baby spinach, rinsed
zucchini, quartered & sliced
chopped fresh oregano (or 1 tsp. dried)
chopped fresh basil (or 2 tsp. dried)
salt & pepper to taste
uncooked small pasta (shells or macaroni)
grated fresh parmesan cheese for topping
How To Make
In a large stock or soup pot, heat olive oil and saute garlic over medium heat for 2-3 minutes. Add onion, celery, and carrots, and saute for an additional 6-7 minutes.
Add vegetable broth and tomato sauce; bring to a boil, stirring frequently. Add green beans and simmer for about 15 minutes.
Reduce heat to low and add kidney and white beans, spinach, zucchini, salt, pepper, oregano and basil. Add pasta and simmer 15 minutes until pasta is tender.
Ladle into serving bowls; top with grated fresh Parmesan cheese.
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