Ingredients
| Item |
Amt |
| olive oil |
2 tbsp |
| onion, diced |
1 |
| carrots, diced |
2 |
| celery stalks, diced |
2 |
| garlic, minced |
3 cloves |
| crushed tomatoes |
1 can / (28 oz) |
| broth |
6 cups |
| beans, drained |
1 can / (15 oz) |
| zucchini, diced |
1 |
| small pasta |
1 cup |
| salt |
1 tsp |
| Black pepper |
to taste |
| Parmesan (optional) |
to taste |
| baby spinach |
2 cups |
Method
1
SAUTÉSauté onion, carrots, and celery 8 minutes; add garlic 30 seconds.
2
ADDAdd tomatoes, broth, beans, zucchini; simmer 15 minutes.
3
ADDAdd pasta; simmer until tender.
4
STIRStir spinach in at the end to wilt.
5
SEASONSeason and serve with Parmesan.
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Time
50 minutes
Serves
Serves 6
Level
Medium
Ingredients
-
2 tbsp
olive oil
-
1
onion, diced
-
2
carrots, diced
-
2
celery stalks, diced
-
3 cloves
garlic, minced
-
1 can / (28 oz)
crushed tomatoes
-
6 cups
broth
-
1 can / (15 oz)
beans, drained
-
1
zucchini, diced
-
1 cup
small pasta
-
1 tsp
salt
-
to taste
Black pepper
-
to taste
Parmesan (optional)
-
2 cups
baby spinach
Method
- Sauté onion, carrots, and celery 8 minutes; add garlic 30 seconds.
- Add tomatoes, broth, beans, zucchini; simmer 15 minutes.
- Add pasta; simmer until tender.
- Stir spinach in at the end to wilt.
- Season and serve with Parmesan.
Notes
Soups taste better the next day—cool quickly and refrigerate.
