INGREDIENTS

  • 3 tbsp Olive Oil
  • 1 diced medium Onion
  • 1 chopped small Zucchini
  • 14 oz Italian Style Green Beans
  • 1 diced stalk Celery
  • 4 tsp minced Garlic
  • 4 cup Vegetable Broth
  • 30 ounce drained Red Kidney Beans
  • 30 ounce drained Great Northern Beans
  • 14 ounce can Diced Tomatoes with juice
  • 1/2 cup Shredded Carrot
  • 1/2 cup dry Red Wine optional
  • 4 oz Tomato Paste
  • 1 tsp Oregano
  • 1 tsp Basil
  • 1/4 tsp Thyme
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1 Bay Leaf
  • 3 cup Hot Water
  • 4 cups fresh Spinach
  • 1 1/2 cup Shell Pasta
  • Salt and Pepper to taste

INSTRUCTIONS

  1. Heat olive oil over medium heat in a large stock pot.
  2. Saute onion, celery, zucchini, and carrots until onions are clear.
  3. Add garlic, green beans and tomato paste and stir.
  4. Add the broth, red wine and hot water and stir well.
  5. Add tomatoes, beans, and spices.
  6. Bring to a boil, reduce heat cover and simmer for 45 minutes.
  7. Remove bay leaf.
  8. Add spinach and pasta and cook for an additional 30 minutes.
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