Ingredients
2 Tbsp olive oil
1 onion, chopped
1 zucchini, quartered and sliced
1 stalk celery, chopped
2 carrots, peeled and sliced
2 cloves garlic, chopped
4 cups vegetable broth
15 oz can cut Italian green beans, drained
15 oz can small white beans or great northern beans, drained
14 oz can diced tomatoes, drained
2 Tbsp minced fresh parsley (or dried if you don’t have fresh)
1 tsp dried oregano
1 tsp salt (remember to taste, salt in broth varies)
1/2 tsp ground black pepper
1/2 tsp dried basil
1/4 tsp dried thyme
1/8 tsp red pepper flakes
1½ cups water
1 package pre-washed baby spinach
16 oz package cheese tortellini (or 1 ½ cups dried pasta)
Optional: Parmesan or Asagio cheese for topping
Directions
Heat two tablespoons of olive oil in a large soup pot over medium heat.
Sauté onion, celery, garlic, carrots, and zucchini in the oil for 5 minutes until the onions begin to turn translucent.
Add vegetable broth to pot.
Add tomatoes, green beans, white beans, parsley, water, and spices.
Bring soup to a boil, then reduce heat and simmer for 20 minutes.
Add spinach and pasta and cook for an additional 10 minutes.
Serves 6