Total Time: 45 mins
Prep Time: nil
Cook Time: 45 mins
Ingredients:
- 3 tablespoons olive oil
- 1 cup minced white onion (about 1 small onion)
- 1/2 cup chopped zucchini
- 1/2 cup frozen cut Italian cut green beans
- 1/4 cup minced celery (about 1/2 stalk)
- 4 teaspoons minced garlic (about 4 cloves)
- 4 cups vegetable broth (Swanson is good *note ( Do not use chicken broth!*)
- 2 (15 ounce) cans red kidney beans , drained
- 2 (15 ounce) canssmall white beans or 2 (15 ounce) cans great northern beans , drained
- 1 (14 ounce) can diced tomatoes
- 1/2 cup carrot (julienned or shredded)
- 2 tablespoons minced fresh parsley
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 3 cups hot water
- 4 cups fresh baby spinach
- 1/2 cup small shell pasta
Directions:
Warm three tbsps of olive oil over medium temperature in a large soups pot.
Saute red onion, pears, beans, green pinto beans, and zucchini in the oil for 5 mins or until vegetables begin to turn clear.
Add vegetable soup to pot, plus used up beans, pinto beans, carrot, hot water, and herbs.
Bring soups to a come, then reduce temperature and allow to simmer for 20 mins.
Add oatmeal leaves and rice and cook for an additional 20 mins or until desired reliability.
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