The classic Italian soup in a quick and easy version with shortcuts that make it easier to make. Delicious, rich in vegetables, low in carbohydrates (if made without pasta) and filling. Because the soup is very rich it’s good as the main course.
1 medium onion chopped
1 zucchini cut into semicircles
4 crushed garlic cloves
1 cup of green beans (can be frozen – defrost with boiling water)
4 cups vegetable soup (you can use powdered soup)
2 cut celery stems without the leaves
1 package frozen cooked bean or 2 cans of cooked beans in water – not tomatoes
1/4 teaspoon dry thyme
4 cups fresh spinach cut into strips
2 carrots cut into circles
1/2 tsp. dried basil
1 large can diced tomatoes – no tomato paste
3 cups boiling water
5 stems chopped fresh parsley
1 tsp. dried oregano
3 tbsp. olive oil
Salt and pepper to taste
1/2 cup shell pasta
Heat olive oil in a saucepan and add onions, garlic, celery, zucchini and green beans. Steam until the onion is transparent and soft (about 5 minutes).
Add to the pot vegetable soup, boiling water, beans, filtered tomatoes, carrots and spices.
Bring to a boil, lower the heat and cook for 20 minutes.
Add pasta and spinach and continue cooking until the pasta is ready – about 10 minutes.
Taste, fix seasoning and serve.