Cook time: 30 mins Total time: 30 mins Serves: 8-10 Ingredients • 2 TBSP Basil Olive Oil • 1 TBSP Garlic Olive Oil • 1 large onion, chopped • 1 cloves garlic, minced • 2 stalks celery, chopped (if you don’t have celery, use carrots instead) • 28 0z BOX Organic diced tomato with liquid (avoid buying tomatoes in a can due to it leaching out BPA from can lining causing health problems) • 5 cups vegetable broth (MSG FREE/Gluten Free) (feel free to add more water or broth if soup too thick) • 1 tsp Black Truffle Sea Salt from The Southern Olive • 1 tsp dried oregano • few grinds of black pepper • 1 cup fresh or frozen green beans • 1 15 oz can each of kidney beans, garbanzo beans and cannelloni beans • 8 oz frozen chopped spinach or kale • 1 cup dried pasta (I like to use our Basil Garlic Penne or Garlic Chive Rooster Comb) Instructions 1. Sauté onion, garlic and celery in the bottom of a soup pot until tender. 2. Add remaining ingredients except pasta and spinach. 3. Cook for 30 minutes over moderate heat, stirring occasionally. 4. In a separate bowl, prepare pasta per package instructions, drain 5. A few minutes before serving, add pasta and spinach. 6. Adjust salt to taste. You can also make this in a crockpot over 4-6 hours and add pasta last minute.
Published in Appetizers & Side Dishes
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