• Cooking Time: 40
  • Servings:
  • Preparation Time: 20



  • 3 Tablespoons of coconut oil
  • 3 cloves of garlic, minced
  • 1/2 yellow onion, chopped
  • 2 cups chopped celery
  • 5 carrots sliced
  • 2 cups vegetable broth
  • 1/2 cup water
  • 4 cups tomato sauce
  • 1 (15 oz.) can kidney beans, drained and rinsed
  • 1 (15 oz.) can green beans
  • 2 cups baby spinach, rinsed and roughly chopped
  • 3 zucchinis, quartered and sliced
  • 1 Tablespoon chopped dried oregano
  • 1 Tablespoon chopped dried basil
  • salt and pepper, to taste
  • 1 bay leaf
  • 1/2 cup small pasta (I used elbow macaroni)
  • 2 Tablespoons grated Parmesan cheese, for topping


  • In a large stock pot, over medium-low, heat coconut oil and saute garlic for 2-3 minutes.
  • Add onion and saute for 4-5. Add celery and carrots. Saute for 1 to 2 minutes.
  • Add vegetable broth (or chicken, if you prefer), water, and tomato sauce. Bring to a boil, stirring frequently. Reduce heat to low and add kidney beans, greens beans, spinach leaves, zucchini, oregano, basil, salt, and pepper.
  • Simmer for 30-40 minutes - the longer the better.
  • While your soup is simmering, fill a medium saucepan with water and bring to a boil. Add your pasta and cook until tender. Drain and set aside.
  • Once the soup is heated through and you are ready to serve, be sure to remove the bay leaf. Place a bit of cooked pasta into individual serving bowls and ladle soup on top of pasta. Top with Parmesan cheese and serve.

Categories: Vegetable 
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