1 large carrot, 1 large stalk of celery, 1 onion, 2 cloves of garlic, and 1/4 pound of fresh green beans. In a soup pot, over medium high heat, add 2 Tbs olive oil and add veggies to pot.
Stir and let veggies brown a little , 15 minutes or so. Then you need to add 6 cups water or broth( I used both, 3 cups water and 3 cups broth).Add salt and pepper and canned tomatoes and simmer about 20 min . Add the chopped zucchini and rest of ingredients and simmer another 10 min. This recipe is adapted from an old Good Housekeeping cookbook.
2 Tbs. olive oil
1large carrot, diced
1 large rib celery,thinly sliced
1 medium onion, diced
2 cloves garlic, minced
1/4 pound fresh green beans, cut into 1 inch pieces
6 cups water or broth
1 1/2 tsp. salt (I used sea salt)
1/4 tsp. pepper
1 tsp. dried oregano, or 1 Tbs.of fresh oregano, chopped
1/2 tsp.dried thyme, optional
1 zucchini, diced
1 can diced tomatoes, 15 oz.
about 5 oz. chopped frozen or fresh spinach ( or use kale)
1 can of cannellini beans (white kidney beans), or 1 can of red kidney beans
1/2 cup macaroni or other pasta of choice
1 cooked chicken breast, cubed (optional)
grated Parmesan cheese, for topping
In a soup pot over medium high heat, cook carrot, celery , onion, green beans and garlic in olive oil until soft and lightly browned, about 15 min. Add water or broth, salt and pepper,oregano and canned tomatoes. Bring to a boil, then reduce heat and simmer covered,for about 20 min. Stir in spinach, macaroni, beans and chicken, if using, and cook for another 10 minutes until pasta is done.
Ladle into bowls and top with Parmesan cheese, if desired. This is such a flavorful soup, especially if you can use fresh oregano, but dried works well too. And it is great without chicken, but my husband the carnivore, likes meat in his soup! So, make a pot of soup to enjoy while we wait out the end of winter and look forward to all those spring recipes!