1 tablespoon olive oil
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
6 cups low-sodium vegetable broth
1 (28 ounce) can fire-roasted diced tomatoes (~3 cups)
2 cups water
2 cups chopped zucchini squash
2 cups chopped summer (yellow) squash
2 teaspoons minced garlic
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 bay leaf
2 (15 ounce) cans red or white kidney beans, drained and rinsed (or ~3 cups cooked beans)
1 cup frozen Italian green beans (can sub regular cut green beans)
1/2 cup uncooked whole-grain or high-fiber elbow macaroni
3 cups lightly packed spinach
- Heat 1 tablespoon olive oil in a 6-quart stock pot over medium heat. Add onion, carrot, and celery and cook for about 5 minutes or until vegetables are slightly soft.
- Add vegetable broth, diced tomatoes, water, zucchini, summer squash, garlic, oregano, basil, and bay leaf. Increase heat to high and bring to a boil. Cover, reduce heat to medium-low and simmer 15 minutes.
- Add kidney beans, macaroni, and Italian green beans. Increase heat to high and bring to a boil. Cover, reduce heat to medium low and simmer about 8 minutes.
- Remove pot from heat and add spinach, stirring until wilted. Ladle soup in individual bowls.
Yield: 12 servings (about 18 cups)
Serving Size: 1 1/2 cups (about 12 ounces)