15 minutes
Cook Time
30 minutes
Cooking Level


  • 2 14 oz Pure Flavor® Luna® Sweets Cocktail Tomatoes, diced
  • 4 celery stalks, diced
  • 2 carrots, diced
  • 2 yellow onions, diced
  • 1 small zucchini, diced
  • 1 540ml can red kidney beans, drained & rinsed
  • 4 cups vegetable stock
  • 2 cups rotini pasta
  • 2 cups fresh spinach, chopped
  • 1 ½ cups cream
  • 1 cup green beans, chopped
  • 2 tbsp garlic, minced
  • 2 tbsp olive oil
  • 2 tsp dried basil
  • 1 tsp dried oregano
  • ½ tsp dried parsley
  • Salt & pepper, to taste
  • Shredded Parmesan cheese, for garnish
  • French loaf, optional for serving


Step 1

In a large pot, heat the oil over medium-high heat. Sauté the onions, carrots, and celery for 5 minutes.

Step 2

Add in green beans and garlic and sauté for 2 minutes. Then add chicken broth, tomatoes, zucchini, basil, oregano, and thyme.

Step 3

Season with salt and pepper to taste, then bring to a boil. Cover and simmer for 15 minutes, or until the vegetables are almost tender.

Step 4

Add the pasta and cook for 7 minutes, or until tender.

Step 5

Stir in kidney beans, spinach, and cream until heated through and spinach is wilted.

Step 6

Divide soup into bowls and garnish with Parmesan cheese. If desired, serve with a slice of French loaf.

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