Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- ¾ cup sliced carrots
- ½ cup sliced celery
- 3–4 cloves garlic, minced
- 1 small zucchini, sliced
- 32 ounces vegetable broth
- 14 ounces diced tomatoes
- ¼ cup tomato paste
- 15 ounces canned kidney beans, drained
- 15 ounces canned great northern beans, drained
- ¾ cup frozen cut green beans
- ½ cup small dried pasta (your choice)
- Fresh baby spinach and parsley for garnish
Instructions
- In a large saucepot over medium heat, sauté onions, carrots, celery, and garlic in olive oil until softened (4–6 minutes).
- Add vegetable broth, diced tomatoes, tomato paste, Italian seasoning, and crushed red pepper; bring to a boil.
- Stir in kidney beans, great northern beans, frozen green beans, and pasta; reduce heat and simmer for 8–10 minutes.
- Add zucchini slices and spinach leaves; cook for an additional 2 minutes until greens are wilted.
- Adjust seasoning as needed before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups / 360g)
- Calories: 220
- Sugar: 6g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg