15ouncescanned small white beansdrained and rinsed
15ouncescanned kidney beansdrained and rinsed
1cupfrozen green beansYou can use fresh
1/2cupsmall shell shaped pasta
parsley for garnish
Instructions
Heat olive oil in a large stockpot over medium heat.
When oil is hot add onions, celery, carrots, and garlic. Add a pinch of salt to help the vegetables sweat. Cook for 3 to 5 minutes or until the vegetables turn color and soften.
Add canned tomatoes, vegetable broth, tomato paste, Italian seasoning, and bay leaf to the pot. Bring to a boil and turn down to simmer.
Add white beans, kidney beans, green beans, zucchini, and pasta. Simmer for 10 to 15 minutes or until the pasta and vegetables are tender.
Season with salt and pepper.
If desired, garnish with parsley.
Video
Recipe Tips
Variations on this soup!
You can use roasted diced tomatoes for a fun flavor.
Consider using yellow squash instead of zucchini.
Add more fresh vegetables if desired.
If you have left over vegetables in your refrigerator consider adding them to this recipe. It's a great way to use up left overs. (My Grandmother would call this soup "Got to Go Soup".