Vegetable And Bean Soup Recipe

Step 1

Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 chopped onion, 2 minced garlic cloves, 2 diced carrots, and 2 diced celery stalks. Sauté for about 5-7 minutes, until the vegetables are tender.

Step 2

Add 1 diced zucchini, 1 diced bell pepper, 1 can of diced tomatoes (14.5 oz), and 6 cups of vegetable broth to the pot. Bring the mixture to a boil.

Step 3

Reduce the heat to a simmer and add 1 can of rinsed and drained cannellini beans (15 oz), 1 can of rinsed and drained kidney beans (15 oz), and 1 cup of frozen green beans. Season with 1 teaspoon of dried thyme, 1 teaspoon of dried oregano, salt, and pepper to taste.

Step 4

Let the soup simmer for about 20-25 minutes, until all the vegetables are tender and the flavors have melded together. If desired, add more salt and pepper to taste.

Step 5

Stir in 2 cups of fresh spinach leaves and let them wilt for about 2-3 minutes. Remove the pot from the heat and serve hot.