From this copycat recipe.
| Ingredients | US | Metric |
|---|---|---|
| Olive Oil | 3 tbsp | 45 ml |
| Minced White Onion | 1 cup | 240 ml |
| Chopped Zucchini | ½ cup | 120 ml |
| Frozen Italian Cut Grean Beans | ½ cup | 120 ml |
| Minced Celery | ¼ cup | 60 ml |
| Minced Garlic | 4 tsp | 20 ml |
| Vegetable Broth | 4 cups | 950 ml |
| Red Kidney Beans (drained) | 2 15oz cans | 445 ml |
| White or Great Northern Beans (drained) | 2 15oz cans | 445 ml |
| Diced Tomatoes | 1 14 oz can | 415 ml |
| Carrot (julienned or shredded) | ½ cup | 120 ml |
| Minced Fresh Parsley | 2 tbps | 30 ml |
| Dried Oregano | 1 ½ tsp | 7.5 ml |
| Salt | 1 ½ tsp | 7.5 ml |
| Ground Black Pepper | ½ tsp | 2.5 ml |
| Dried Basil | ½ tsp | 2.5 ml |
| Dried Thyme | ¼ tsp | 1.25 ml |
| Hot Water | 1 cup | 240 ml |
| Baby Spinach | 4 cups | 950 ml |
| Small Shell Pasta | ½ cup | 120 ml |
- Heat three tablespoons of olive oil over medium heat in a large soup pot.
- Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
- Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, 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.