Vegetable Bean Soup

Vegetable Bean Soup. The original recipe was from Quick Cooking magazine but I made a few changes. This is a good low calorie dish. You can adjust the vegetable amounts as you like or omit and substitute for your own tastes. The original recipe called for barley but I substituted pasta 

2 tsp olive oil

1 1/4 cup diced carrots

3/4 cup diced celery

3 green onions diced

1 medium zucchini diced

1/2 cup fresh spinach diced

3 cans low far chicken broth

2 cups uncooked pasta 

1 can kidney beans, drained and rinsed 

1 can Italian diced tomatoes, undefined

Put olive oil in bottom of a large soup pot. Add carrots, celery and onions and sauté for 3-5 minutes. Add zucchini and spinach and cook a few minutes more until spinach is wilted. 

Add chicken broth and pasta. Cook until pasta is al dente. Add kidney beans and diced tomatoes and heat through.