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1 Tbsp.. Olive Oil
2 TBSP.. Salad Oil
1 cup carrots (1 large - halved and sliced thin)
1 cup celery (2 ribs w, tops - sliced thinly)
1 cup white onion (1/2 large - chopped coarsely)
4 cloves garlic (crushed and diced)
1-32 oz. organic beef broth (option: substitute vegetable broth)
1 & 1/2 cups water
1 & 1/8 cups uncooked small pasta shells
1 medium zucchini (halved and sliced)
1-14.5 oz. Can diced tomatoes w, zesty mild chilies
1-14.5 oz. Can diced tomatoes w, jalapeno peppers
1-15 oz. Can pinto beans (rinsed & drained)
1-15 oz Can cannellini beans (rinsed & drained)
1-15.25 oz. Can kidney beans (rinsed & drained)
1-7.75 oz. Can cut spinach (pureed)
1 cup V-8 Juice
2 Tbsp. Dry parsley flakes

Grated parmesan cheese

In a 4-quart heavy pot, sauté sliced carrots & celery in 2 Tbsp..
salad oil and 1 TBSP.. olive oil.
Add diced onion and garlic and cook just slightly.
Add the beef broth and water, bring to a boil and then add pasta.
Bring to a boil and cook for 6 minutes. Add the zucchini, tomatoes,
beans and spinach. Bring to a boil. Add the V-8 juice and parsley
flakes. Let simmer 10 minutes or until ready to serve.

Serve sprinkled with grated parmesan cheese.

YIELD: 16 CUPS (Portion size: 10 oz.)


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