Bean Vegetable Soup (RECIPE)

Bean Vegetable Soup (RECIPE)

Ingredients

• 1 ½ cups dried beans (we used ½ cup each of cannellini, garbanzo and kidney beans)*
• 1 large yellow onion, diced
• 2 tablespoons extra virgin olive oil (use Kasandrinos)
• 1 tbsp garlic, minced
• 1 cup diced carrot
• 1 cup diced celery
• 1 cup diced sweet potato
• 6 cups vegetable broth
• 1 14 oz can diced fire roasted tomatoes
• 1 ½ tbsp red wine vinegar
• 2 bay leaves
• 1 tbsp Italian seasoning blend
• 1 ¼-1 ½ teaspoon fine grain kosher salt
• ¼-½ teaspoon red pepper flakes
• 3 cups baby spinach or kale
• ¼ cup fresh chopped parsley

Instructions

• 1. Rinse dried beans well. In a large pot, cover beans with water (3 + inches above beans) and add a pinch of salt. Bring to a boil for 2-3 minutes. Remove from heat, cover and let soak for 1.5 hours. Drain and rinse.

• 2. Heat olive oil in a large pot. Sauté onion and garlic for 5-6 minutes, or until translucent and slightly softened, stirring frequently.
  
  
• 3. Add carrots, celery and sweet potato. Continue cooking for 6-7 minutes.
  

• 4. Add soaked beans, broth, tomatoes, red wine vinegar, bay leaves, Italian seasoning, salt and red pepper flakes. Bring to a boil, then reduce heat to low and simmer for 40-45 minutes, until the beans are tender.

• 5. Stir in kale/spinach and parsley 5 minutes before serving.

Enjoy!!

Servings : 8
Ready in : 150 Minutes
Course : Dinner, Lunch, Main Dish

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