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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Vegan. Ingredients:
2 teaspoons olive oil |
1 cup chopped onion |
1 cup shredded carrot |
1 cup water |
1 1/2 cups low-sodium vegetable juice (v8) |
3 cups vegetable broth |
1 1/4 cups cored diced tomatoes |
3/4 teaspoon dried thyme |
1 teaspoon dried oregano |
black pepper |
3/4 cup small whole wheat pasta, cooked separately (shells or other shape) |
1 cup canned cannellini beans, rinsed and drained |
3 cups shredded spinach |
Directions:
1. Heat the oil in a 4 to 5 quart pan over medium heat. Add onions and carrots and cook 5 minutes, stirring occasionally.
2. Add the water, juice, broth, tomatoes, thyme, oregano, and pepper. Bring the soup to a boil, reduce the heat, and simmer, covered, for 30 minutes.
3. Add the cooked pasta, beans, and spinach and cook on medium-low until spinach wilts.
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