Ingredients
2tbspolive oil
¾cuponiondiced
½cupcelerysliced
½cupcarrotspeeled, quartered, and sliced
1pczucchinihalved and sliced
2tspgarlicminced
Salt and pepper to taste
14oztomatoesdiced
4cupsvegetable broth
cuptomato paste
2tspItalian Seasoning
15ozwhite beanssmall, drained, and rinsed
15ozkidney beansdrained and rinsed
½cupgreen beansfrozen cut
½cupshell pastasmall
2cupsbaby spinach leaves
2tbspparsleychopped
Preparation
Heat the olive oil in a large pot over medium-high heat. Add the onion, celery, carrots, and zucchini to the pot.
Cook until the vegetables are tender for about 3 to 5 minutes. Add the garlic and cook for 30 seconds. Season the vegetables with salt and pepper to taste.
Add the tomatoes, vegetable broth, tomato paste, and Italian seasoning to the pot. Bring to a simmer.
Add the white beans, kidney beans, green beans, and pasta to the pot. Simmer for 10 to 15 minutes or until pasta and vegetables are tender.
Season the soup with salt and pepper to taste. Stir in the spinach leaves and cook for 2 to 3 minutes or until wilted.
Sprinkle the parsley over the soup and serve.
