INGREDIENTS:
ONE LARGE YELLOW ONION
3 STOCKS OF CELERY (DICED)
3 CARROTS (SMALL ROUNDS)
RUSSET POTATO (ABOUT 3 MEDIUM, CUBED)
FRESH GREEN BEANS (CUT TO BITE SIZE, TRIMMED)
IN LARGE DUTCH OVEN TYPE PAN HEAT 3 TABLESPOONS OF BUTTER AND 3
TABLESPOONS OF OLIVE OIL THEN PLACE ABOVE INGREDIENTS AND SAUTE
UNTIL BROWNED ABOUT 20 MINUTES STIRRING OFTEN.
1 LARGE CAN OF DICED TOMATOES
1 BOX OF CHICKEN BROTH (4 CUPS)
1 BOX OF BEEF BROTH (4 CUPS)
1 TABLESPOON OREGANO (DRY IS BETTER THAN FRESH FOR A STRONGER
FLAVOR)
MAKE IT:
ADD ABOVE INGREDIENTS BRING TO A BOIL AND SIMMER FOR 20 MINUTES.
3 ZUCCHINI (OR YOU CAN MIX IT UP USING YELLOW SQUASH)
1 CUP PASTA (I LIKE TO PARTLY COOK MINE ALLOWING THEM TO FINISH
COOKING IN SOUP, I USE AN SMALL PASTA LIKE MINI BOW TIES OR SMALL
ELBOW)
COOK UNTIL ZUCCHINI AND PASTA IS TO DESIRED TEXTURE.
1 CAN OF WHITE NAVY BEANS
1 CAN OF BLACK BEANS
I TOSS IN A HANDFUL OF FRESH SPINACH
HEAT THROUGH.
THIS MAKES ABOUT 6 TO 8 SERVINGS
