Ingredients
2tbspextra virgin olive oil
1cupyellow onion
1cupcarrots,
1cupcelery
1cupzucchini
4garlic cloves,minced
bunch of Italian seasoning
1tspsalt
½tspfresh ground pepper
½tspthyme,dried
5-6cupsvegetable or chicken broth
2cupswater
2-3tspred wine vinegar
1bay leaf
14ozkidney beans,drained and rinsed
14ozbutter beans,drained and rinsed
14ozgreen beans,drained and rinsed
14oztomatoes,diced do not drain
8oztomato paste,1 can
1⅓cupsuncooked rice or pasta
3cupsfresh spinach,chopped
Parmesan cheese,for serving
Preparation
Heat the olive oil over medium heat in a 4-quart pot or dutch oven. Add the onion, carrots, celery, zucchini, garlic, Italian seasoning, salt, pepper, and thyme.
Stir and cook for 6 to 7 minutes as the vegetables soften up and let out some juices.
Add broth, water, red wine vinegar, bay leaf, all the beans, diced tomatoes, and tomato paste. Bring to a boil, then add uncooked rice or pasta. Cover and simmer for 35 minutes.
Stir in the chopped spinach and simmer for 5 more minutes. Remove bay leaf.
Serve soup warm in homemade bread bowls and top with fresh parmesan cheese, if desired.
Keep leftovers in a large Tupperware in the refrigerator for up to a week.
