2cupssweet Vidalia or yellow onionpeeled and diced small (about 1 large onion)
1 ½cupszucchinidiced small (about 1 small/medium zucchini)
1 ½cupscarrotspeeled and sliced thin (about 1 1/2 large carrots)
1cupcelerysliced thin (about 2 stalks)
4garlic clovesminced
64ounces8 cups low-sodium vegetable broth
1 ½cupssmall macaroni shells or small shell pasta
two 14.5-ounce cans petite diced tomatoesI use no-salt added
one 15-ounce can red kidney beansdrained and rinsed (I use no-salt added)
one 15-ounce can great northern white beans or cannellini beansdrained and rinsed (I use no-salt added)
one 15-ounce can cut green beansdrained and rinsed (I use no-salt added)
2bay leaves
2teaspoonsdried basil
1teaspoondried thyme
1teaspoondried oregano
1teaspoondried rosemary
1teaspoonpepperor to taste
2 ½ to 3cupsfresh spinachtightly packed
¼cupfresh flat-leaf parsley leavesfinely chopped
1tablespoonlemon juiceoptional
saltto taste
freshly grated parmesan cheeseoptional and for garnishing
Instructions
To a very large Dutch oven or stockpot, add the oil and heat over medium-high heat to warm.
Add the onion, zucchini, carrots, celery, and sauté for about 10 minutes, or until vegetables begin to soften. Stir intermittently.
Add the garlic and sauté for another 1 to 2 minutes.
Add the vegetable broth, macaroni, tomatoes and juice, kidney beans, white beans, green beans, bay leaves, basil, thyme, oregano, rosemary, pepper, and bring to a boil.
Allow mixture to boil gently for about 15 minutes or until macaroni is cooked through. At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of water or additional vegetable broth is okay. At the end you will adjust the salt level.
Add the spinach, parsley, optional lemon juice (brightens up the flavor), and boil 1 to 2 minutes, or until spinach and parsley are wilted and vibrant.
Taste soup and add salt to taste. I added about 1 tablespoon but this will vary based on how salty the brand of vegetable broth, tomatoes, and the various beans are, and upon personal preference.
Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.), remove the bay leaves, optionally garnish with parmesan, and serve immediately.
Notes
Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.