INGREDIENTS
3 tbsp olive oil
1 diced medium onion
1 chopped small zucchini
1 diced stalk celery
2 tsp minced garlic
1/2 cup chopped carrot
4 cup vegetable broth
1 can drained red kidney beans
1 can drained great northern beans
14 ounce can diced tomatoes with juice
1/2 cup dry red wine (optional)
4 oz tomato paste
1 tsp oregano
1 tsp basil
1/4 tsp thyme
1/2 tsp garlic powder
1/2 tsp onion powder
4 cups fresh spinach
1 1/2 cup shell pasta or other small pasta, uncooked
salt and pepper to taste
Heat olive oil over medium heat in a large stock pot.
Saute onion, celery, zucchini, and carrots until onions are clear.
Add garlic and tomato paste and stir.
Add the broth, red wine and hot water and stir well.
Add tomatoes, beans, and spices.
Bring to a boil, reduce heat cover and simmer for 45 minutes.
Add spinach and pasta and cook for an additional 30 minutes.