Ingredients
| 2 cups | chopped carrots | | 2 cups | chopped celery stalks | | 2 cups | chopped onion | | Olive oil, for sautéing | | 6 cups | chicken broth | | 4 cups | water | | 1 cup | crushed canned tomatoes | | 1 can | chickpeas | | 3 | beef bouillon cubes | | 1 pkg. | chopped spinach | | 1 can | cannellini beans (white kidney beans) | | 1 can | red kidney beans | | 1 | lg. ham bone (esp. good if still some meat stuck to it) | | 1-1/4 cup | pasta (such as Ditalini, which is a sm. tube-shaped pasta) |
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Instructions
In a large soup pot, sauté carrots, celery and onions in the olive oil until onions are transparent. Add all remaining ingredients except pasta. Simmer for 1-1/2 hours. Cook pasta separately, then add it to the finished soup.
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