Ingredients

• 6 Tbsp olive oil
• 2 cups white onion, minced
• 2 small zucchinis, chopped
• 1 cup frozen Italian cut green beans
• 2 cups minced celery
• 8 tsp minced garlic (about 8 cloves)
• 8 cups chicken broth
• 2 (14 ounce) cans diced tomatoes (or 1 qt. frozen and 1 can)
• 2 (15 ounce) cans red kidney beans, drained and rinsed
• 3 (15 ounce) cans white beans,
• drained and rinsed
• 1 to 2 cups carrot, shredded
• ¼ cup minced fresh parsley
• 4 tsp dried oregano
• ½ to 1 Tbsp salt
• ¼ tsp ground white pepper
• 2 tsp dried basil
• 1 tsp dried thyme
• 8 cups fresh baby spinach or 4 cups. cabbage

Instructions

• Heat three Tbsp olive oil over medium heat in a large soup pot.
• Sauté onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
• Add broth to pot, plus tomatoes, beans, carrot, and spices.
• Bring soup to a boil, then reduce heat and allow it to simmer for 20 minutes.
• Add spinach leaves and cook for an additional 10-20 minutes.