Yield
6 Servings
Preparation time
10 minutes
Cooking time
50 minutes
Total time
1 hour
Ingredients
2 tablespoons olive oil
1 small white onion (diced small)
3 stalks celery (diced small)
1 large carrot (diced small)
4 garlic cloves (minced)
3 cups vegetable broth
2 15-ounce cans red kidney beans (drained and rinsed)
2 15-ounce cans great northern beans (drained and rinsed)
1 14.5-ounce can petite diced tomatoes
2 tablespoons dried parsley
1 1⁄2 teaspoons dried oregano
1⁄2 teaspoon dried basil
1⁄2 teaspoon dried thyme
1 1⁄2 teaspoons salt
1⁄2 teaspoon black pepper
4 cups hot water
3⁄4 cup small shell pasta
1 14.5-ounce can Italian green beans (drained)
1 small zucchini (diced)
4 cups chopped fresh spinach
Instructions
Heat oil over medium heat in a large stockpot. Sauté onion for 5 minutes. Add celery, carrots, and garlic, cooking until soft, about another 5 minutes. Slowly stir in vegetable broth, kidney beans, great northern beans, tomatoes in juice, and spices. Bring to a boil, then reduce to a simmer and cover with lid for 20 minutes, stirring occasionally. Add hot water, dry pasta, green beans, zucchini, and spinach. Cover and cook another 15 to 20 minutes, stirring once or twice.
Notes
Per serving: 1,101 calories, 9 grams fat (2 grams saturated fat), 0 milligrams cholesterol, 1,042 milligrams sodium, 194 grams total carbohydrates,
55 grams fiber, 69 grams protein.
