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1/4 c. of olive oil
1 small sweet onion diced
2 large stalks of celery diced (with a few leaves too if you have some)
1 t. minced garlic
Saute the above until onions are transparent.
Add to stock pot with the above:
2 cans Swanson veggie broth (Do not use chicken or beef)
1 can pinto beans
1 can navy beans
1 can light red kidney beans
1 can Italian green beans
1 large can of petite diced tomatoes
1 can of tomato sauce
1/2 c. of diced raw carrots
1-2 zucchini sliced (depends on size)
1-2 T. of Italian seasonings
salt/pepper to taste
Cook about 30 mins. Then add:
3-4 c. of raw spinach (I guess you could use small pack of frozen but I used fresh)
1 c. of uncooked elbow macaroni. You can use shells or whatever... I used medium shells.
Serve with Parmesan cheese on top if desired.[/FONT]
1 small sweet onion diced
2 large stalks of celery diced (with a few leaves too if you have some)
1 t. minced garlic
Saute the above until onions are transparent.
Add to stock pot with the above:
2 cans Swanson veggie broth (Do not use chicken or beef)
1 can pinto beans
1 can navy beans
1 can light red kidney beans
1 can Italian green beans
1 large can of petite diced tomatoes
1 can of tomato sauce
1/2 c. of diced raw carrots
1-2 zucchini sliced (depends on size)
1-2 T. of Italian seasonings
salt/pepper to taste
Cook about 30 mins. Then add:
3-4 c. of raw spinach (I guess you could use small pack of frozen but I used fresh)
1 c. of uncooked elbow macaroni. You can use shells or whatever... I used medium shells.
Serve with Parmesan cheese on top if desired.[/FONT]
