2 cloves garlic, minced
1/2 C chopped onion
1 T olive oil
1 C chopped yellow sweet pepper
1 1/4 C coarsely chopped zucchini
28 oz beef broth
15 oz cannellini (white kidney) beans,
rinsed and drained
8 oz green beans, trimmed and cut into
1 1/2-inch pieces
1 C dried mostaccioli pasta
1/4 C coarsely chopped fresh basil or
2 t dried basil, crushed
2 medium tomatoes coarsely chopped or
1 can (14 oz) diced tomatoes
2 C fresh baby spinach leaves
1/4 C shaved Parmesan cheese
1. In a large pot cook garlic and onion in hot oil until tender, stirring occasionally. Add sweet pepper, zucchini, beef broth, and 2 cups water. Bring to boiling. Add cannellini beans, green beans, pasta and dried basil (if using.) Return to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes or until pasta is tender, stirring occasionally.
2. Stir in tomatoes, spinach, and fresh basil (if using.) Remove from heat. Season to taste with salt and black pepper. If desired, top with shaved Parmesan cheese.
Whenever possible use fresh ingredients. This is a very healthy soup!
Until Next Time.....Happy Stitching!!!