A warm and comforting soup for the beginning of fall that is healthy and delicious! When I was developing this recipe, I had in mind that I was going to add a small pasta because that is traditional. However, when I had to eat this soup, I was running late and didn’t have time to make the side of pasta to add to the individual serving. However, I was surprised when I had the soup without the pasta…I thought it actually didn’t need it! The cheese and spices give this broth a lovely savory flavor and the vegetables and beans are so hearty and comforting. All you really need is a nice piece of bread for dipping! I put in the recipe to add pasta if desired…but I really don’t think it is needed to be honest.
Not only is this soup healthy, it is also not that expensive, and feeds so many people. There is also an option in the recipe to make it fully vegetarian if desired! It is a win win for fall meals!
2 tbsp Light Oil
3 Medium Carrots - medium chopped (1 cup chopped)
4 Celery Stalks -sliced in half and small chopped (1 cup chopped)
1 1/2 Large Yellow Onions - medium chopped (about 2 cups chopped)
1 lb Green Beans - cut into 1/2 inch pieces (3 cups chopped)
2 Large Zucchini - cut in half, sliced in 3ds and then medium chopped (3 cups chopped)
1 - 12 oz jar Roasted Red Peppers - small chopped
6 cups Low Sodium Chicken Stock or a 48 oz Container (or vegetable stock to make it vegetarian)
8 oz can No Salt Added Tomato Sauce
10 oz can Diced Tomatoes with Green Chilis
Juice of 1/2 of a Lemon
1 bag of Spinach (5 packed cups)
2 tsp Generic Italian Seasoning
1 tsp Garlic Powder
1/2 tsp Garlic Salt
1 can Small White Beans - drained and rinsed
1 can Kidney Beans - drained and rinsed
1/2 cup Parmesan Cheese
1 lb Box Small Shell Pasta (optional)
1. Heat 2 tbsp oil in a large sauce pot over medium high heat.
2. Add onions, celery and carrots and cook until softened (3-4 min), stirring occasionally. Add the rest of vegetables and cook an additional 2 min, stirring occasionally.
3. Add tomato sauce, diced tomatoes, juice of half a lemon, spinach, seasonings and stock, bring to a boil. Add the beans and cheese, reduce heat to medium and cook for 30 min.
(optional step): If you would like to add pasta, cook the pasta to box directions and then set aside. Add pasta to each bowl before serving.