A good soup to use up vegetables.
Ingredients
- olive oil: 1 Tbsp
- onion: 1 piece (chopped)
- garlic: 2 clove (chopped)
- carton chicken broth: 1 piece (32 ounce)
- tomato juice: 4 cups
- tomatoes, undrained: 1 can (28 ounce can, diced)
- fresh spinach: 2 cups (chopped)
- zucchini: 2 piece (chopped)
- carrots: 2 piece (chopped)
- stalks celery: 2 piece (chopped)
- cannellini beans: 1 can (15.5 ounce can, drained and rinsed)
- italian seasoning: 1 Tbsp
- salt: 1 tsp (optional)
- ground black pepper: 0.25 tsp (optional)
- rotini pasta: 2 cups
Metric Conversion
Stages of cooking
-
Heat olive oil in a large soup pot over medium heat; cook and stir onion and garlic in the hot oil until onion is tender, 2 to 5 minutes. Stir chicken broth, tomato juice, diced tomatoes and their juice, spinach, zucchini, carrots, celery, cannellini beans, Italian seasoning, salt, and black pepper. Bring soup to a boil, reduce heat to low, and cover pot. Simmer soup for 45 minutes.
-
Bring soup back to a full boil and stir in rotini pasta. Reduce heat to low and simmer until pasta is tender, 10 to 15 more minutes.
