Vegetable Soup

Ingredients

Instructions

1. 1

   Heat 3 tablespoons olive oil in a large pot. Add 1 chopped onion, 3 chopped carrots, 3 chopped celery. Cook 8 minutes.

2. 2

   Add 4 minced garlic cloves, 1 teaspoon dried thyme, 1 teaspoon oregano, 1 bay leaf. Cook 1 minute.

3. 3

   Add 1 can (28 oz) crushed tomatoes, 6 cups stock, 1 can drained kidney beans, 1 can drained cannellini beans, 2 chopped zucchini, 1 cup green beans (chopped), 1 teaspoon salt.

4. 4

   Bring to boil, reduce to simmer. Cook 20 minutes.

5. 5

   Add 1 cup small pasta (ditalini or elbows). Cook 8 more minutes until pasta is tender.

6. 6

   Stir in 2 cups baby spinach (wilts), ½ cup grated Parmesan, juice of half a lemon, ¼ cup chopped basil. Serve with crusty bread, more Parmesan, drizzle of olive oil.