Here is my lovely soup in my even more lovely brand new, first time out, Food Network brand, blue ombre cast iron enamel Dutch oven that I got on a Black Friday sale from Kohls.com for like $34 regularly $100, score!  I’ve been wanting one for a long time.  Have I professed my love for soup lately?  During the winter, even though it feels more like fall here right now, I try and make a pot a week.  This one comes from “My Recipes” and smelled delic, I haven’t had any yet but will soon for lunch.

2 tablespoons olive oil

1 carrot, diced

1 onion, chopped

2 ribs celery, thinly sliced

1 clove garlic, minced or pressed

6 cups low sodium chicken broth (I used about 3 – 4 cans of chicken broth)

1/2 cup canned white beans, drained and rinsed (I used 1 whole drained can of Great Northern beans)

12 green beans (about 2 1/2 oz), cut into 1/4″ pieces (I used 1 drained can of green beans)

1 cup small cauliflower florets (didn’t have any so left it out)

1 1/2 cups cooked spaghetti, chopped (surprisingly I didn’t have any spaghetti noodles so I just used the pasta that I had on hand)

1 zucchini, sliced lengthwise and cut into 1/4″ thick pieces (didn’t have any zucchini either)

1 cup canned diced tomatoes, drained (I used the whole can and didn’t drain it)

2 tablespoons fresh parsley, chopped (left this out too!)

salt and pepper

grated Parmesan, for garnish

1  Warm oil in large pot over medium high heat.  Add carrot, celery and onion and cook, stirring often, until softened, about 3 – 5 minutes.  Add garlic and saute 1 minute.  Pour in broth, increase heat to high and bring to a boil.  Add both types of beans.  Cover, reduce heat to low and simmer 5 minutes.

2  Add cauliflower, spaghetti, zucchini and tomatoes.  Cool until vegetables are tender, about 8 minutes.  Add parsley, season with salt and pepper and garnish with Parmesan.

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