- Place a large pot on the stove and turn the heat to medium-high. Add 2 tbsp of olive oil and allow it to become hot.
- Add the celery, onions, and carrots. Sauté for a few minutes until soft.
- Add the garlic and sauté for about a minute or until aromatic.
- Add water, herbs, canned tomatoes, broth, salt, and pepper. Stir and allow the mixture to boil.
- Turn the heat down to low, then simmer the soup for about 10 minutes.
- Add the pasta, zucchini, and green beans. Stir to combine and cook for 10 to 15 minutes more.
- Add the kidney beans, spinach, and cannellini beans. Stir and cook for 2 more minutes. Dish out!
- Top each serving with Romano cheese.
- Serve and enjoy!
LIRE LA SUITE..