1/4TspDried Thyme(Or fresh if you have it -use a little more)
6CupsLow or Reduced Sodium Chicken or Vegetable Stock
2TspRed Wine Vinegar
114-ounceCan of Kidney Beans, drained and rinsed
114-ounceCan of Green Beans, drained and rinsed
114-ounceCan of Butter Beans, drained and rinsed
114-ounceCan of Diced Tomatoes, undrained
16-ounceCan of Tomato Paste
1CupUncooked Pasta or Rice
3CupsFresh Spinach, Roughly Chopped
Freshly Grated Parmesan Cheese for Serving
In a large Dutch oven or stockpot over medium heat, add the olive oil and butter. Once melted, and the butter starts to sizzle, add the onion, carrots, celery, zucchini, Italian seasoning, thyme, salt, and pepper. Stir and let the veggies sauté for about 5 to 7 minutes, or until softened and onions become translucent. Add in the minced garlic, and stir. Let the garlic cook for approximately 30 seconds to a minute.
Add in the stock, water, vinegar, Bay leaf, all of the beans, the tomatoes, and tomato paste. Bring the soup to a boil, and then add in the uncooked pasta or rice. Lower the heat, and then cover and simmer for about 30 minutes.
Add in the chopped spinach, stir to combine and let the soup simmer for about 5 more minutes. Check for seasonings (salt and pepper). Remove bay leaf and ladle into bowls. Top with freshly grated parmesan cheese.
Soup will stay good in the fridge for up to a week.
You may need to add more stock when you reheat as the pasta or rice tends to soak up the liquid.