4 tablespoons olive oil
1 1/2 cup minced white onion (about 1 medium onion)
3/4 cup chopped zucchini
1 1/3 cup frozen cut Italian cut green beans
1⁄3 cup minced celery (about 1 stalk)
2 tablespoons minced garlic
6 cups vegetable broth (Do not use chicken broth)
3 (15 ounce) cans red kidney beans, drained
2 (15 ounce) cans small white beans Cannellini, drained
1 (14 ounce) can diced tomatoes
3/4 cup carrot (julienned or shredded)
2 tablespoons minced fresh parsley
2 teaspoons dried oregano
2 teaspoons salt
1/2 teaspoon ground black pepper
2/3 teaspoon dried basil
1/3 teaspoon dried thyme
4 cups hot water
6 cups fresh Baby Spinach
2/3 cup Orecchiette small shell pasta
Heat four 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 16 - 1 cup servings.