1medium yellow squashsliced, then cut slices in half
2tbspminced fresh parsley
215 oz cans cannellini beans, rinsed & drained
215 oz cans red kidney beans, rinsed & drained
14.5 oz can fire-roasted diced tomatoes, drained
4cupsvegetable stocksee NOTES
3/4cupsmall pasta shells or ditilini
4cupsfresh baby spinach
1/4cupParmesan or Romano cheese
Heat oil over medium heat in a large (8-10 quart) stock pot. Add the onion, garlic, carrots, zucchini, yellow squash, parsley and celery. Cook over medium heat for about 5 minutes or until onion becomes translucent.
Add the vegetable stock, water, cannellini beans, kidney beans, diced tomatoes, herbs and salt & pepper. Bring to a boil, reduce heat to low, cover and simmer for 30 minutes.
Add the pasta and baby spinach; stir. Cover and simmer for another 20-30 minutes.
Stir in the grated cheese. Serve immediately.
I used Knorr concentrated vegetable stock (2 tubs) reconstituted with 4 cups water. If you cannot find Knorr, Better Than Bouillon vegetable stock may be substituted. Use 3-4 tbs reconstituted with water.