Yield: 6-8 servings
2 Tbs. olive oil
2 celery stalks, chopped
1 large onion, chopped
2 carrots, chopped
2 garlic cloves, minced
28-ounce can diced tomatoes
2-quarts chicken broth
2 bay leaves
salt and pepper to taste
1/2 cup dry pasta, cooked (elbow, small shells or other small shaped pasta)
15-ounce can kidney beans, drained
1/2 cup frozen peas or green beans
2 cups dried beans, cooked and drained (or use canned beans)
a couple handfuls Spring Green Salad mix or baby spinach
2 Tbs. fresh herbs, chopped
adjust seasonings, if desired
grated Asiago cheese or Parmesan cheese
Heat 2 tablespoons olive oil in dutch oven over medium heat; add celery, onion and carrots and cook 5-8 minutes stirring frequently. Add garlic and cook an additional minute.
Add diced tomatoes with liquid, broth, bay leaves, salt and pepper. Heat to boiling; reduce heat and simmer gently 15-20 minutes until vegetables are tender.
Stir in cooked pasta, kidney beans, peas, cooked beans and Spring Green salad mix. Cook 5 minutes more.
Ladle hot into bowls and grate on cheese.
I filled almost 4 quart canning jars. Enough to eat, freeze and share 🙂