Vegetarian Meinstrone Soup by Flavor the Moments

olive oil, onion, carrot, parsnip, celery, garlic, zucchini, russet potatoes, tomatoes, whole wheat pasta shells, green beans, kidney beans, bay leaf, thyme or dried thyme, rosemary ordried, baby spinach, lemon juice, salt and black pepper, parmesan


– 1 tablespoon extra virgin olive oil
– 1 medium onion, chopped
– 1 large carrot, chopped into 1/2 thick pieces
– 1 large parsnip, peeled and chopped into 1/2 thick pieces
– 1 stalk celery,chopped into 1/2 thick pieces
– 3 cloves garlic, minced
– 1 zucchini, chopped into 1/2 thick pieces
– 1 russet potato, peeled and chopped into 1 in chunks
– (2) 15 ounce cans low sodium diced tomatoes
– 8 cups Easy Homemade Vegetable Stock or store bought low sodium vegetable stock
– 1/2 cup uncooked whole wheat pasta shells
– 8 ounces green beans, trimmed and cut into 1 in pieces
– 15 ounce can low sodium kidney beans, rinsed and drained
– 1 bay leaf
– 1 large sprig fresh thyme or 1 teaspoon dried
– 1 tablespoon freshly chopped rosemary or 1 teaspoon dried
– 3 cups fresh baby spinach
– 2 tablespoons fresh lemon juice
– Salt and freshly ground black pepper, to taste
– Freshly grated parmesan, for serving (optional)



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