Gluten-Free Yummy Veggie Soup |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I had a bunch of items in my pantry that I wanted to try and use up. As a result I came up with this filling, yet very healthy, soup. Enjoy! Ingredients:
1 (32 ounce) box vegetable broth, low sodium |
1 cup mixed grains (i use trader joe's) |
1 (15 ounce) can organic low sodium diced tomatoes, undrained |
2 tablespoons balsamic vinegar |
1 teaspoon dried oregano |
1 tablespoon dried basil |
1 teaspoon garlic powder |
6 ounces frozen chopped spinach |
1 -2 cup water |
15 ounces cannellini beans |
1 teaspoon parmesan cheese, grated |
Directions:
1. Heat broth to boiling.
2. Add grains and dried spices and return to boiling.
3. Continue boiling for 5 minutes.
4. Add diced tomatoes and basalmic vinegar and boil for 5 minutes.
5. Add water, spinach and beans and simmer until hot.
6. Serve in bowls with parmesean garnish, if desired.
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