Mmm, good soup! I used dried Great Northern beans instead of canned kidney beans--1/2 cup, soaked for about six hours. After I sauteed the veggies, I added the soaked beans and four cups of water, and let it bubble away until the beans softened--a little over an hour. I did end up having to add about three more cups of water to keep it from getting too thick. Once the beans were soft, I added one can diced tomatoes, one chopped fresh tomato, one 8oz. can of tomato sauce, the zucchini and spinach (left out the green beans), two chicken bouillon cubes, white wine, and dried herbs, and simmered for another 45 minutes. Final result is wonderful. I will come back to this recipe often.
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