Feel the warmth and the colorful taste of this delightful dish.
2 stalks celery
1 tablespoon oil
1 teaspoon salt
1/2 teaspoon black pepper
1 potato peeled and cubed
3 cloves garlic, minced
28oz diced tomato (1 can)
8 cups of vegetable stock or water or other stock
2 zucchinis diced
1 Summer Squash diced
15oz cannellini bean (1 can), rinsed and drained
2 cups of spinach
2 cups of other green – can be kale, collard or orchard
2 cups of elbow pasta (or other small pasta)
Combine oil, carrots, celery, onion, salt, pepper, leek and potato in a large pot over medium heat for 3 minutes.
Add garlic and stir for one minute.
Mix in diced tomatoes, vegetable stock, summer squash and zucchini.
Bring to boil.
Place the lid on the pot, and simmer for 45 minutes.
Add cannellini beans, spinach, the greens, and pasta.
Cover ans simmer 10 minutes
Allow to cool a little before serving