Vegetable Pasta Soup
Ingredients
- 4 tbsp Olea Oliva’s Extra Virgin olive oil
- 1 cup minced white onion (about 1 small onion)
- 1⁄2 cup chopped zucchini
- 1⁄2 cup fresh cut green beans
- 1⁄2 cup minced celery (about 1/2 stalk)
- 4 tsps minced garlic (about 4 cloves)
- 4 cups vegetable broth (*note do not use chicken broth!*) or use 1 Vegetable Bouillon cubes
- 2 (15 oz) cans organic red kidney beans, drained
- 2 (15 oz) cans organic small white beans, drained
- 2 (14 oz) cans organic diced tomatoes
- 1⁄2 cup carrot (julienned or shredded)
- 2 tbsp minced fresh parsley
- 1 1⁄2 tsp dried oregano
- 1 1⁄2 tsp salt
- 1⁄2 tsp ground black pepper
- 1⁄2 tsp dried basil
- 1⁄4 tsp dried thyme
- 3 cups hot water
- 4 cups fresh baby Spinach
- 1 cup small shell pasta, cooked
Heat four tbsps of olive oil over medium heat in a large soup pot. Sauté 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.