Ingredients
Scale
- 2 tablespoons Olive Oil
- 3/4 cup Onion, diced
- 1/2 cup Celery, sliced
- 1/2 cup Carrots, peeled and quartered
- 1 Zucchini, quartered and sliced
- 2 teaspoons Garlic, minced
- Salt and Pepper, to taste
- 1 can – 14 ounces Diced Tomatoes
- 4 cups Vegetable Broth
- 1/4 cup Tomato Paste
- 1 can – 15 ounces Small White Beans, drained and rinsed
- 1 can – 15 ounces Kidney Beans, drained and rinsed
- 1/2 cup Frozen Cut Green Beans
- 1/2 cup Small Shell Pasta
- 2 cups Baby Spinach Leaves
- 2 tablespoons Chopped Parsley
Instructions
- In a large pot over medium heat, add olive oil. Once hot, sauté diced onions, celery, carrots, zucchini, and minced garlic until softened (about 5 minutes).
- Stir in diced tomatoes, vegetable broth, tomato paste, small white beans, kidney beans, frozen green beans, salt, and pepper. Mix well.
- Bring to a boil; reduce heat and let simmer for about 15 minutes.
- Add small shell pasta and baby spinach leaves. Cook according to pasta package instructions until al dente.
- Ladle into bowls and garnish with chopped parsley before serving warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 6g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg