1teaspoondried rosemarythyme, or Herbs de Provence
1 1/2cupsone 15-ounce can small white beans or red beans
4cupslow sodium chicken broth or vegetable broth
2cupsfresh spinachkale, or other leafy green vegetable
Heat oil in a soup pot. Add onion, carrot, celery and garlic.
Saute until onions turn translucent, about 3-4 minutes.
Add rosemary and thyme and saute another minute.
Add zucchini, beans and broth.
Bring soup to a boil, then reduce heat to low and simmer for 15-20 minutes until vegetables are tender.
Stir in cooked pasta and cook until warmed through.
Add spinach and cook about one minute until just cooked through.
This soup recipe is extremely flexible. Instead of rosemary and thyme, try substituting your favorite herb mix, e.g., Italian seasoning, Herbs de Provence, Fines Herbes. Use whatever beans/lentils and leafy green vegetables you have on hand.