1(15-ounce) cankidney beans or white beans, drained and rinsed
1cupuncooked small pasta shells
1-2 cupsbaby spinach, optional
Optional toppings: Freshly grated parmesan cheese or Fresh basil
Instructions
In a large pot over medium heat, heat the oil. Add onion and cook 3 minutes, or until translucent. Mix in the celery and garlic and cook an additional minute.
Stir in the broth, 1 cup water, vegetables, tomatoes, and tomato paste. Add Italian seasoning, salt, and pepper, if using. Cover and bring to a boil. Reduce heat to low and simmer 10 minutes.
Add the beans and pasta. Cook 8 to 10 minutes, or until pasta is al dente. The pasta will continue to cook once off the heat, so don't overcook. If the soup is too thick, add 1/2 to 1 cup hot water. Salt and pepper, to taste.
Remove pot from heat and stir in spinach, if using, and cook until wilted. Ladle into bowls and serve topped with parmesan cheese and fresh basil, if desired.
Notes
This recipe is great because you can add any vegetables you have on hand. You can even buy pre-chopped veggies to save on time. Here are some of my favorite vegetables to add:
Potatoes
Carrots
Celery
Squash
Zucchini
Green beans
Peas
Corn
Bell peppers
Spinach or kale
Broccoli
You could also add a protein if desired:
Shredded chicken
Mini meatballs
Cooked Italian sausage
Freeze: Let soup cool completely. Ladle into a freezer bag or a freezer-safe container, leaving room for the soup to expand. Label the bag with the date so that you easily know the expiration. Store in freezer up to 3 months.Reheat: Thaw in microwave or in fridge overnight. Add soup to a large pot and simmer over low heat. While the soup is warming, cook the pasta in a separate pot until al dente. Add pasta to the pot with the soup and mix together. Ladle into bowls and serve with desired toppings!Storage: Store leftovers in an airtight container in the refrigerator up to 3 days.