Tomato & White Bean Vegetable Soup (Vegetarian) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Fantastic for cold evenings (though I like it any time) and comes together within about 30-40 minutes from start to finish! I prefer to use organic broth, beans & produce wherever possible. While not a traditional mix of vegetables, it is great for families with children who don't want big chunks of tomatoes, onions, etc. floating in their soup. Ingredients:
32 ounces vegetable broth |
2 (15 ounce) cans white beans |
1 lb fresh asparagus, cut into bite-size pieces |
2 tablespoons olive oil |
3 carrots, peeled and sliced into thin coins |
1 cup frozen corn |
4 cups baby spinach |
1 (6 ounce) can tomato paste |
salt & pepper |
3 tablespoons sugar |
1 tablespoon minced garlic |
2 tablespoons minced onions |
1 tablespoon mixed italian herbs |
1 1/2 cups water |
1/2 teaspoon crushed red pepper flakes |
1 dash cayenne pepper (optional) |
Directions:
1. Start by sauteeing garlic, crushed red pepper & onion in the olive oil in a large stewpot. After about 20-30 seconds over medium heat, add asparagus and carrots, raise heat slightly and continue to stir occasionally for 5-6 minutes.
2. Add vegetable broth, tomato paste & water and bring to a simmer, stirring until tomato paste is well incorporated. Add chopped herbs (I love fresh basil, thyme & oregeno, but I also use Mrs. Dash when I don't have anything fresh on hand), sugar and salt. I don't measure salt, but I'd guess I use about 1/2-1 teaspoons Allow this to simmer, covered for about 10 minutes.
3. Add 2 cans of white beans (do NOT drain them as the liquid packed in the beans help the soup to thicken) and bring back to a simmer. At this point, taste the broth and add cayenne or a bit more salt to adjust to your preference. Add corn and baby spinach, stirring gently, and simmer for an additional 5-6 minutes.
4. I love to serve this with garlic toast, cheese quesadillas, or just by itself topped with a bit of parmesan cheese.
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