This is a perfect meal that can cook all day on Halloween. Then serve after coming in from a cold night of trick or treating. Serve with warm bread or garlic bread.
3 tablespoons olive oil
1 cup minced white onion (about 1 small onion)
1/2 cup chopped zucchini
1/2 cup fresh green beans
1/4 cup minced celery (about 1/2 stalk)
4 teaspoons minced garlic (about 4 cloves)
8 cups vegetable broth
2 (15 ounce) cans red kidney beans, drained
2 (15 ounce) cans pinto beans, drained
2 (14 ounce) can diced tomatoes
1/2 cup thin slided carrot,
2 tablespoons minced fresh parsley
1 1/2 teaspoons dried oregano
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
4 cups fresh baby spinach
1/2 cup small shell pasta
No nutrition information available
Heat three tablespoons of olive oil over medium heat in a large soup pot.
Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
Makes about eight 1 1/2 cup