Tags: Italian, Vegetarian, Entree, Soup
enough olive oil
100 grams onion
10 grams garlic
60 grams carrot
480 grams not-chicken broth
360 grams water
3 grams salt and pepper
2 grams italian seasoning
1 kidney beans
850 grams cannellini beans
1 tomatoes
1 zucchini
110 grams shell pasta
50 grams green beans
60 grams red wine
30 grams spinach
Saute onions and carrots in large pot with olive oil until soft.
Add garlic and saute for 1 minute.
Deglaze pot with red wine.
Add broth, water, and seasoning.
Bring to boil.
Add beans, tomatoes, zucchini, pasta, and green beans.
Simmer for at least 5 minutes.
Add pasta and simmer until pasta is almost cooked.
Add spinach and simmer until tender.