This is a delicious mostly vegetable soup, but with the added beans it gives the soup the added protein to stick with you longer. It’s a great way to clean up any veggies you’ve got laying around the fridge so that they don’t go bad.
|Prep Time||30 Minutes|
|Cook Time||90 Minutes|
- 2 Tablespoons extra virgin olive oil
- 2 Cups Onion diced
- 2 Cups Carrots diced
- 1 1/2 Cups celery diced
- 1 Teaspoon salt
- 1/4 Cup tomato paste
- 4 Cloves garlic minced or pressed through a garlic press
- 1 28 Ounce Can diced tomatoes with their liquid
- 4 Cups Chicken or Vegetable Broth
- 1 1/2 Cups water
- 1/2 Cup Good White Wine
- 1 Teaspoon Italian Seasoning
- 1/4 Teaspoon black pepper
- 2 Cups Potatoes peeled and cut into medium chunks
- 2 14.5 Ounce Cans Green Beans drained
- 2 1/2 Cups Fresh Kale or Spinach chopped
- 1 15 Ounce Can Kidney Beans, Cannellini Beans or Garbanzo Beans drained and rinsed
- 1 Large or 2 small Zucchinis cut in fourths langthwise and sliced crosswise
- 1 Cup Gluten-Free Pasta cooked al dente' as per package directions
- Heat 2 tablespoons of the Olive Oil in a large Dutch oven or heavy stockpot, over medium heat.
- Add the onion, carrots and celery. Sprinkle the salt over the vegetables, cover with a lid and simmer over low heat until vegetables are soft and the onions are translucent. 12 to 15 minutes.
- Add in the tomato paste, garlic and diced tomatoes. Stir to combine.
- Stir in the broth, water and wine.
- Add the Italian seasoning, black pepper, and Bay leaves. Stir.
- Add the potatoes. Increase heat to medium and bring to a boil. After it comes to a boil, reduce to low and simmer for 1 hour or longer.
- When hour is up, add in the drained green beans, and the kale. Simmer 15 minutes and then add the zucchini.
- Stir in the al dente’ pasta.
- Garnish bowls of soup with grated or shaved fresh Parmesan cheese, if desired. Enjoy!!
This is dairy-free if you leave out the parmesan cheese.
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