prep: 15 minutes
cook: 40 minutes
cool: none
3 tablespoons olive oil
5 garlic cloves, minced
½ white onion (about 1 medium), cut into small dice
1 medium zucchini, cut into medium dice
1 medium yellow squash, cut into medium dice
2 large carrots, cut into medium dice
3 celery stalks, cut into medium dice
One 14.5-ounce can crushed tomatoes
One 14.5-ounce can diced tomatoes
4 cups (1 quart) chicken broth
4 cups (1 quart) vegetable broth
1 teaspoon dried basil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 cup large or small shell pasta
One 15.5-ounce can kidney beans, rinsed well and drained
One 15-ounce can cannellini beans, rinsed well and drained
3 cups baby spinach
½ cup grated Parmesan cheese (about 2 ounces)
3 tablespoons chopped fresh basil
1. In a large soup pot, heat the olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the onion, zucchini, yellow squash, carrots, and celery and cook, stirring constantly, until the vegetables are tender, about 5 minutes.
2. Stir in the crushed tomatoes, diced tomatoes, chicken broth, vegetable broth, dried basil, salt, and pepper. Bring to a boil over medium-high heat, reduce the heat to medium-low, and simmer for 20 minutes, until the flavors are melded.
3. Add the pasta and cook until tender, about 12 minutes. Add the beans and spinach and cook until the spinach is wilted, 1 to 2 minutes.
4. Ladle into bowls and top with the Parmesan and fresh basil.
5. Store in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 1 month.
Makes 8 servings