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Vegetable Pasta Soup

#EVOO #Ginger #healthbenefits #Healthyfats #Immuneboostingsoup #immunity #Lifestyle #OliveOil #RhythmsofNature #soup #turmeric

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
Directions

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.