This soup is easy to make and results in a delicious filling bowl of soup with a balance of quality complex carbohydrates and vegetable protein. If you use dried beans be sure to soak them overnight and rinse thoroughly, then cook before you add to the other ingredients. For this recipe I most often choose cans of organic beans for ease of preparation.
1 ½ c. diced onions 1 c. diced celery
1 c. diced carrots 3 diced garlic cloves
3 T. olive oil
1 can kidney beans (15 oz can)
1 can cannellini beans (15 oz can)
1 can diced tomatoes (14 oz can)
4-6 cups chicken stock 1 T. fresh rosemary or ( 2t. dried)
1 T. fresh thyme (1 t. dried) 2 T. fresh basil (3 t. dried)
8 oz baby spinach or chard
Heat olive oil in a large soup pot. Saute the onions, celery, carrots and garlic for 3-4 minutes
Finely chop the fresh herbs and add them or dried herbs to the pot
Add diced tomatoes, beans and chicken stock.
Bring pot to a boil and reduce heat, cover and simmer 10-12 minutes til vegetables are tender
Add spinach or chard, cover pot and simmer till greens are wilted.
If desired, stir in ¼ c. cream to slightly cooled soup.
Prep time 30 mins Serves 6-8