Ingredients
Scale
- 2 tablespoons olive oil
- 4 carrots (sliced)
- 4 ribs celery (sliced)
- 1 onion (diced)
- 2 cloves garlic (minced)
- 1 zucchini (diced)
- 16 ounces canned diced tomatoes
- 64 ounces vegetable broth (divided)
- 16 ounces cannellini beans (rinsed and drained)
- 16 ounces red kidney beans (rinsed and drained)
- ½ cup tiny shell pasta
- 2 cups fresh spinach
- Fresh parsley for garnish
Instructions
- In a large stock pot over medium heat, sauté the olive oil, carrots, celery, and onion until softened.
- Add minced garlic and zucchini; cook for an additional five minutes.
- Stir in salt, pepper, Italian seasoning, canned tomatoes, green beans, and tomato paste. Mix well and add half of the vegetable broth; bring to a boil then reduce heat to simmer for about ten minutes.
- Add rinsed cannellini beans, red kidney beans, and tiny shell pasta; cook until pasta is tender (10-15 minutes).
- Pour in remaining vegetable broth and stir in fresh spinach until wilted. Garnish with parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 5g
- Sodium: 500mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg