Ingredients
2
tablespoons olive oil
1
cup finely chopped green cabbage
1/2
cup matchstick carrots
1/2
cup diced onion
1/2
cup sliced celery
1
tablespoon finely chopped garlic
2
teaspoons Italian seasoning
2
tablespoons seasoned vegetable soup base (from 8-oz jar)
1
can (28 oz) whole peeled tomatoes, undrained, cut up or coarsely chopped
1
can (15 oz) dark red kidney beans, drained, rinsed
1
can (15.5 oz) cannellini beans, drained, rinsed
3/4
cup uncooked small pasta shells
1
can (14.5 oz) Italian green beans, drained, rinsed
1
medium zucchini, cut lengthwise in half, then cut into 1/4-inch slices (1 cup)
1
cup packed fresh spinach, coarsely chopped
1
can (11 oz) refrigerated Pillsbury™ Original Breadsticks (12 Count)
2
tablespoons butter, melted
1/4
teaspoon garlic powder
Preparation
In 5-quart Dutch oven, heat oil over medium-high heat. Add cabbage, carrots, onion, celery, garlic, Italian seasoning, 1/4 teaspoon salt and 1/4 teaspoon pepper; cook 6 to 8 minutes, stirring frequently, until vegetables are softened.
Stir in 6 cups water, the vegetable base, tomatoes, kidney and cannellini beans. Heat to boiling, stirring occasionally. Reduce heat to medium-low; cover and cook 15 minutes.
Stir in pasta, green beans, zucchini and spinach. Heat to boiling; reduce heat to medium-low. Cover and simmer about 10 minutes, stirring occasionally, until pasta is tender.
Meanwhile, bake breadsticks as directed on can. Remove from oven; immediately brush tops with melted butter. In small bowl, mix garlic powder and 1/4 teaspoon coarse salt. Sprinkle mixture lightly onto buttered breadsticks; serve warm with soup.
