This soup is sooo good. Filled with tons of fresh vegis and Italian spices. If you’ve never made soup before, you are missing out. The key to making a good soup is fresh vegetables. I never add anything canned to my soups except the tomatoes. It takes a little extra work to chop up the fresh ingredients, but the difference is amazing.
2 Tbs oil
1/2 cup chopped onion
1/2 cup diced carrot
1/2 cup diced celery
3 cloves garlic
2 small zucchini, diced
1 – 2 cups fresh green beans (wash, snap ends of and then cut in about 1″ pieces)
1 28 oz can of Hunts Petite Diced Tomatoes
4 cups vegetable broth
1 cup red wine
1 14 oz can of cannellini beans, rinsed and drained
1 cup of whole grain pasta (like shells or elbow macaroni)
2 cups fresh baby spinach
1 tsp dried oregeno
1 tsp dried basil
1 tsp salt
1/2 tsp pepper
Freshly grated parmesan Cheese
1. Heat oil in large stockpot. Add onion, garlic, carrot, and celery. Cook for about 5 minutes.
2. Add in zucchini, green beans, broth, wine, diced tomatoes, beans, macaroni, spinach and spices
3. Bring to a boil and then turn the heat down and simmer 20 – 25 minutes until green beans are tender.
4. Serve with freshly grated parmesan and some garlic bread