I don’t make this very often (at all) because it has a ton of ingredients and it seems complicated.  However: it is Ben’s favorite soup.

So here you go:

  • 2tablespoons olive oil
  • 1/2 cup finely chopped yellow onion
  • 1/4 cup chopped zucchini
  • 1/4 cup frozen cut italian green beans
  • 1/2 stalk finely chopped celery
  • 2 cloves chopped garlic
  • 4 cups vegetable broth
  • 1 (15 ounce)can red kidney beans , drained
  • 1 (15 ounce)can small white beans or great northern beans , drained
  • 1 /2 (14 ounce) can diced tomatoes
  • 1/2 cup finely chopped carrots
  • 2 tablespoons fresh parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1 1/2 cups hot water
  • 3 cups fresh baby spinach
  • 1/3 cup small shell pasta

That is 20 ingredients.  That’s nuts.  Anyway, here’s how you make this sucker!

Heat two tablespoons of olive oil over medium heat in a huge pot.  Do not underestimate the pot on this one…if you can’t fit a whole chicken in there easily, it’s too small.

Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions are rather soft.

Add vegetable broth, drained tomatoes, drained beans, carrots, 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 20 minutes

Serve with gluten free french bread!


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