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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings: 8 people (12 cups)
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 cup minced sweet onion
  • 1 tbsp (minced) garlic
  • ½ cup (chopped) zucchini
  • ¼ cup (chopped) celery
  • ½, chopped carrot
  • 4 cup (chopped) baby spinach
  • 5 ½ cup vegetable broth
  • 3 cup water
  • 1 can (14 oz.) diced tomatoes
  • 2 can (15 oz.) kidney beans
  • 2 tbsp fresh (chopped) parsley
  • 2 tbsp fresh (chopped) basil
  • 1 ½ tsp oregano
  • 1 ½ tsp Italian seasoning
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ cup small shell pasta

Method
 

  1. Heat olive oil in a saucepan on high flame and place onion and garlic into it
  2. Sauté the onion and garlic for 1-2 minutes until they become translucent
  3. Add zucchini, celery, carrots, kidney beans, tomatoes and baby spinach to the saucepan and sauté for 1-2 minutes
  4. Add vegetable broth, water, parsley, basil, oregano, Italian seasoning, salt and black pepper to the saucepan and stir until it comes to a boil
  5. Once it comes to a boil, lower the flame to medium and cook for 15-20 minutes until the carrots are 80% cooked
  6. Add the small shell pasta to the saucepan and cook for 8-10 minutes until pasta becomes al dente
  7. Stir properly and serve hot with your choice of bread