3-4canschoice beansred kidney, great northern, garbanzo, black, or anything else.
1-2canspetite diced tomatoes
114-oztomato sauceyou can use spaghetti sauce also.
2Tbsbroth-type seasoningMcKay's Chicken or beef or your favorite
1/2 Tbsdried oregano
1/2Tbssalt or to taste
1/2 Tbs dried basil
1/4tspdried thyme
Water as needed
4cups baby spinach
1/2cup small shell pasta
1smchopped zucchini
1celery stalkfinely, diced
4garlic clovesminced
1/2cupcarrotsjulienned or shredded
1boxpastagluten free if needed
Instructions
Heat three tablespoons of olive oil over medium heat in a large soup pot.
Saute garlic and onion (and all other fresh veggies) for about 5 minutes.
Add remaining ingredients. Bring soup to a boil, then reduced heat and allow to simmer for 20 minutes.
Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
Notes
Note from Elizabeth-This is an incredibly flexible soup. Both canned and fresh ingredients can be added or removed as supply or taste dictates. Seasonings can be added or decreased as well. Dry beans can be cooked and then used instead of canned. They can me mixed while dry, then soaked and cooked all together or however works best for you!