*Summer Squash, 4 cup, sliced
Carrots, raw, 3 cup, chopped
Canned diced tomatoes, 1- 28oz can (not drained)
vegetable broth (low sodium), 4 cups
Celery, raw, 1.5 cup, diced
Onions, raw, 2 cup, chopped
Broccoli, fresh, 2 cup, chopped
Garlic, 3 cloves, minced
*Beans, Goya Dry Pinto Beans 1 cup
*pasta uncooked, 200 gram(s)
Spinach, fresh, 1 cup
Salt, 0.55T
Basil, 1 tbsp
add pepper to taste

I used my homemade vegetable broth, which has very little salt. The original recipe called for green beans in place of broccoli, but I just used what I had on hand.

If you use dry beans like I did, either soak them overnight or start boiling them about an hour before you start the rest of the soup. (bean boiling time not included in cooking time.

Chop all vegetables. Add all ingredients to large stock pot except pasta. Simmer on low for 1 hour, or until vegetables are tender. Add uncooked pasta to stock pot and simmer for another 20 minutes.

Serving Size: Makes 18 1-cup servings

 

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