Makes 6-8 servings, and can be frozen and reheated.
1 cup minced white onion (about 1 small onion)
1/2 cup chopped zucchini
1/2 cup fresh green beans, chopped into 1/2″ pieces
1/4 cup minced celery (about 1/2 stalk)
4 teaspoons minced garlic (about 4 cloves)
4 cups vegetable broth
1 (15 ounce) can red kidney beans, drained
1 (15 ounce) can small white beans or great northern beans, drained
2 medium tomatoes, diced
1/2 cup carrot, minced or shredded
2 tablespoons minced fresh parsley
1 1/2 teaspoons dried oregano
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
2 Tbsp minced fresh basil
1/4 teaspoon dried thyme
3 cups hot water
1/2 cup red wine (optional)
1/4 tsp red pepper flakes (optional)
4 cups fresh baby spinach
2 cups small shell pasta (use brown rice or other GF pasta to make this gluten free)
Saute onion, celery, garlic, green beans, and zucchini over medium heat for 5 minutes or until onions begin to turn translucent.
Add vegetable broth to pot, plus tomatoes, beans, carrot, hot water, wine, and herbs and spices. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
Recipe from cleangreensimple.com