I’m sure you have noticed, I really enjoy soup! I really could eat it in one form or another every.single.day! This recipe is a good way to use your garden’s bounty or your farmers market finds! You may substitute fresh tomatoes or spinach if you desire. Use this as a guideline, substituting what you have on hand or what your family prefers!
Yield: 10-12 servings
5 cloves garlic, minced
1 large onion, chopped
3 stalks celery, chopped
4 carrots, peeled and sliced
64 oz. chicken broth
28 oz. tomato sauce
28 oz. diced tomatoes, undrained
15 oz. pinto beans
15 oz. dark red kidney beans
3 medium zucchini, chopped
1 tbsp. dried oregano
1 tbsp. dried basil
Salt and pepper, to taste
3/4 cup seashell pasta
10 oz. frozen chopped spinach, thawed and drained
Parmesan cheese, for serving, if desired
In a large soup pot, add a few swirls of olive oil and heat over med-high heat. Add the onion and cook for about 4-5 minutes. Add the garlic and cook another 1-2 minutes. Add the celery and carrots and cook an additional 3-4 minutes.
Add the chicken broth, tomato sauce and tomatoes. Heat to boiling, stirring frequently. Add the beans, zucchini, oregano, basil, salt and pepper; reduce heat. Simmer for approximately one hour, stirring occasionally.
Add spinach and pasta. Cook for an additional 10-15 minutes, or until the pasta is cooked through.
Serve with grated Parmesan cheese, if desired.
I hope you enjoy!