2cans beans(low-sodium or no salt added drained and rinsed)
28oz.can petite diced tomatoes
2cupsroot vegetables (such as white or yellow potatoes, turnips or sweet potatoes)
2tsp.dried herbs
1/4tsp.ground black pepper
32oz.low-sodium vegetable broth or water
16oz.frozen or fresh spinach
2cupszucchini or yellow squash(diced)
Instructions
In a medium pot, heat oil over medium-high heat until shimmering.
Add onions, stir and cook until translucent.
Add garlic, stir and cook 1-2 minutes or until fragrant but not browned.
Add celery and carrots, stir and cook 4-6 minutes.
Add beans, tomatoes, root vegetables, dried herbs, black pepper and stock or water. Then add just enough water to cover all ingredients.
Simmer soup covered for 20-30 minutes or until root vegetables are tender.
Stir in greens and squash. Simmer until tender and warmed though, about 10 minutes.
Video
Notes
GREAT ADDITIONS/SUBSTITUTIONSAdd frozen veggies just before serving. Try soup with whole grain pasta, brown rice or bulgur wheat. Try beans such as: northern, navy, cannellini, chickpeas, black eyed peas, black beans, etc. Add or sub veggies such as: corn, hominy, lima beans, bell peppers, green beans, fennel, green peas, green onion, winter squash, okra, leeks or mushrooms.