3 tablespoons Olive oil (enough to coat bottom of pan)
1 tablespoon butter
1 large onion, chopped
2 large carrots, chopped
2-3 stalks celery, sliced
1 small zucchini, diced
4 garlic cloves, minced
1 tablespoon Italian seasoning
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon dried thyme
5 – 6 cups vegetable or chicken broth/stock
2 cups water
1 tablespoon vinegar (red wine, apple cider)
1 bay leaf
1 (540ml) can red kidney beans, drained and rinsed
1 (540ml)) can beans (your choice: chickpea, romano, black, white kidney, medley, etc), drained and rinsed
2 handfuls of green beans, chopped
1 (796ml)) can diced tomatoes (do not drain)
1 (156ml) can tomato paste
1 1/3 cups uncooked rice or small pasta
3 cups fresh spinach, chopped
Grated parmesan, romano or similar cheese, for topping
In a very large pot. Heat the olive oil and butter over medium heat
Add the onion, carrots, celery, zucchini, green beans, garlic, Italian seasoning, salt, pepper, and thyme. Stir and cook for approximately 8 minutes . We are softening the vegetables and allowing the onions to become translucent.
Add broth/stock, water, red wine vinegar, bay leaf, all the remaining beans, diced tomatoes, and tomato paste.
Bring to a boil.
Add uncooked rice or small pasta. Cover with lid and simmer for 35-40 minutes.
Stir in the chopped spinach and simmer for 5 more minutes. Remove bay leaf.
Serve soup up. Sprinkle with cheese, if desired.
About Rosie's Kitchen
Rosie Coelho is Owner and Chief Creator of Deliciousness at Rosie’s Kitchen Co. As a Food Enthusiast and Certified Culinary Nutrition Expert, she loves to inspire people to connect with themselves and loved ones through food.
Rosie also shares her epicurean passion through Culinary Classes and Experiences - having people become rock stars in their own kitchens. Whether beginners or more experienced cooks, there is always something new to learn and a great way to gain kitchen confidence, while having lots of fun!