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Prep Time25 MINS
Cook Time25-30 MINS


Serves 2

1 medium onion, chopped
1 large carrot, peeled and chopped
2 stalks of celery, chopped
1 clove of garlic, minced
1 hand full of fresh baby spinach
1/2 cup green beans, chopped
1/2 cup zucchini, cubed
1 tomato
1 tbsp of tomato paste
1 15 oz can of GOODE red kidney beans, drained and rinsed
1/2 cup of short cut pasta
4-5 cups of water or veggie stock
1 bay leaf
Parmesan rind
6-7 leaves of fresh basil
1 tbsp parsley, chopped 
2 tbsp Olive Oil
Salt and pepper to taste


Step 1.

In a large heavy bottom soup pot heat the olive oil on medium heat and sauté the chopped onion and garlic, about 2 min.

Step 2.

Add carrots, celery, green beans, zucchini and sauté until the vegetables start to cook down, about 3-5 minutes, add the tomato and tomato paste and sauté for 3 min.

Step 3.

Add 4-5 cups of water, bay leaf, parmesan rind, season with salt and pepper, place a lid on the pot and cook for 25-30 mins.

Step 4.

Add the kidney beans and pasta and cook another 10 mins.

Step 5.

When pasta and all the vegetables are cooked (mixture should be slightly thicker) add spinach, parsley and basil, cook just until the spinach is wilted. Serve with good crusty Italian bread.

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