This classic Italian soup is jam-packed with beans, zucchini, onion, tomatoes, carrots, pasta, and spices; but O.G.’s secret formula doesn’t include chicken broth. Canned vegetable broth found in the soup aisle of most markets works as a base here in this secret formula that bursts with flavor as a purely vegetarian dish.
MAKES ABOUT EIGHT 1½-CUP SERVINGS
INGREDIENTS:
- 3 tablespoons olive oil
- 1 cup minced white onion (about 1 small onion)
- ½ cup chopped zucchini
- ½ cup frozen cut Italian green beans
- ¼ cup minced celery (about ½ stalk)
- 4 teaspoons minced garlic (about 4 cloves)
- 4 cups vegetable broth (Swanson is good)
- 2 (15-ounce) cans red kidney beans, drained
- 2 (15-ounce) cans small white beans or Great Northern beans, drained
- 1 (14-ounce) can diced tomatoes
- ½ cup julienned or shredded carrot
- 2 tablespoons minced fresh parsley
- 1½ teaspoons dried oregano
- 1½ teaspoons salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried basil
- ¼ teaspoon dried thyme
- 2 bay leaves
- 3 cups hot water
- 4 cups fresh baby spinach
- ½ cup small seashell pasta
INSTRUCTIONS:
- Heat olive oil over medium heat in a large saucepan or stockpot. Saute onion, zucchini, green beans, celery, and garlic in the oil for 5 minutes or until the onion begins to turn translucent.
- Add broth, drained beans, tomatoes, carrot, spices, bay leaves, and hot water to the pot. Bring the soup to a boil, then reduce heat and simmer for 20 minutes.
- Add spinach leaves and pasta to the soup and cook for an additional 20 minutes or until the desired soupy thickness is reached.
