Nothing tastes better on a chilly evening than a bowl of hot soup.
3tablespoonsF. Oliver’s Tuscan Garden EVOO, plus additional for serving
1medium onion, diced
2tablespoonsF. Oliver’s Ripe Fig Balsamic, plus additional for serving
1cupkidney beans, cooked
1cupgreen beans, cut into bite sized pieces
1 - 2zucchini, diced
2tablespoonsfresh basil, sliced
F. Oliver’s Sunshine Seasoned Pepper, to taste
½cuppasta, cooked to al dente and chilled
freshly grated Parmesan cheese for serving
In a large stock pot, heat EVOO over medium heat. Add onion and sauté for 3-5 minutes. Add celery and carrots and sauté for additional 2-3 minutes.
Add broth, water, tomato puree, and balsamic and bring to a boil. Stir frequently.
Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, basil, and season to taste with Sunshine Seasoned Pepper. Simmer for 35-50 minutes or until vegetables are cooked through.
Add cooked pasta to soup and heat through.
Serve with Parmesan cheese sprinkled and F. Oliver’s Tuscan Garden EVOO and Ripe Fig Balsamic drizzled on top.