This is a recipe I veganized from Rachael Ray. Yes, I know I'm a naughty vegan, liking Rachael Ray and all. I've discussed this before, and while she's far from vegan (can you say cheese in EVERYTHING), she inspires people to cook. It would be great if the whole world were vegan, but people skipping fast food and cooking at home is at least a step in the right direction. And for that reason, I like Rachael Ray.
Anyway, this was simple enough to veganize, just leave out the meat and cheese, change the chicken stock to veggie, and there you go. Delicious served with buttered (read Earth Balance) sourdough bread.
2 Tbs EVOO (it is a Rachael Ray dish after all)
1 medium onion, chopped
2 ribs celery, chopped
2 large cloves garlic, minced
1 bay leaf
1 medium zucchini, diced in bite sized pieces
salt and pepper to taste
2 cups cannellini beans
2 cups garbanzo beans
8 cups vegetable broth
1 cup small pasta (I used small shells)
1 16 oz package frozen cut green beans
1 10oz package of baby spinach
Heat EVOO in a soup pot over medium heat. Add onion, celery, garlic, bay leaf and zucchini. Season with salt and pepper and saute, about 5 minutes, stirring frequently. Add cannellini beans, garbanzo beans and broth. Cover and bring to a boil. Add pasta and green beans and cook about 8 minutes, until pasta is tender. Stir in spinach to wilt. Season to taste.