Ingredients
Scale
- 2 tbsp olive oil
- 2 carrots, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 1 white onion, chopped
- 1 zucchini, chopped
- 1 bag of spinach, uncooked
- 1 can diced tomatoes, undrained
- 1 can garbanzo beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 pecorino Romano rind (optional)
- 1 bay leaf (can add more if desired)
- 1 cup elbow pasta, or pasta of your choice
- 1 tsp basil
- 1 tsp green goddess seasoning (or Italian seasoning)
- 1/2 tsp crushed red pepper flakes
- 1 tsp salt
- 1/2 tsp black pepper
- 6 cups chicken or vegetable broth
Instructions
- In a large pot, heat olive oil over medium heat. Sauté celery, chopped carrots, onion, and a pinch of salt for about 5 minutes or until the vegetables start to soften. Add in garlic at the 4 minute mark.
- Add the zucchini, diced tomatoes, garbanzo beans, kidney beans, parmesan rind, bay leaves, elbow pasta, basil, green goddess seasoning, crushed red pepper, salt, black pepper, and vegetable broth. Stir to combine.
- Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes or until the vegetables and pasta are tender.
- Add in a bag of spinach, and stir until wilted.
- Remove the bay leaves and Romano rind. Taste the soup and adjust the seasoning as needed.
- Serve hot with some garlic bread, if desired. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 35 minutes