2 Cups Organic Tomato Sauce (try and find one with very low sugar or make your own)
1 Can Kidney Beans, drained and rinsed (I used red)
1 tsp. Dried Oregano
1 tsp. Dried Basil
1 tsp. Italian Seasoning
1 Bay Leaf
1 Cup Ditalini Pasta
Fresh Parmesan Cheese, shaved or grated
Instructions
Add the oil to a LARGE stockpot over medium heat. When warm add the butter and allow it to foam. Add the onions and sauté for approx 2 -3 minutes. Season generously with salt which will help the onion sweat.
Add the diced carrots and celery and saute an additional 4 minutes, stirring often. Again season with salt and pepper.
Add the garlic and saute an additional minute or until fragrant.
Add the broth, water and tomato sauce to the pot and bring to a boil.
Once it reaches a boil reduce the soup to low and begin simmering
Add the potatoes, kidney beans, green beans, spinach, zucchini and spices. Stir and taste for seasonings. Add salt and/or pepper if necessary.
Simmer for 45 min -1 hour or until vegetables are tender.
Before serving cook pasta according to instructions and ladle soup over desired amount. Top with fresh parmesan cheese.
Recipe Adapted from: All Recipes I used all organic ingredients when making this recipe, and hope you do too!