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10-12 servings


1 Tbsp. olive oil

1 Tbsp. butter, unsalted

2 celery ribs, chopped

1/3 cup zucchini, sliced

1/2 cup Italian green beans

1 medium onion, chopped

4 tsp. garlic cloves, minced

4 cups vegetable broth

16 ounces tomato sauce

2 large carrots, diced

2 cans kidney beans, rinsed and drained

2 cans cannoli (white) beans, rinsed and drained

1 can diced tomatoes, undrained

1 1/2 cups shredded cabbage

1 Tbsp. dried basil

1 1/2 tsp. parsley flakes or 2 Tbsp. fresh

1 tsp. dried oregano

1 tsp. fresh thyme or 1/4 tsp. dried 

1 tsp. salt

1/2 tsp. pepper

1 cup pasta shells

4 cups fresh baby spinach


In a large saucepan, heat the olive oil and the butter. Saute’ celery, zucchini, Italian green beans, onion and garlic for 5 minutes. 


Add the vegetable broth, tomato sauce, carrots, kidney and cannoli beans, diced tomatoes, cabbage, basil, parsley, oregano, thyme, salt and pepper. Bring to a boil and simmer 20 minutes. Stir the pasta shells and spinach in and cook an additional 20 minutes. 








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