Veggie Bean Soup
The GRANNUS Team
Make it on your free day for a quick meal. You can double or triple the recipe to eat through the week and freeze leftovers for an easy meal on a busy night.
Ingredients
- ½ cup diced onion
- ½ cup chopped carrots
- ½ cup chopped celery
- 1 clove garlic, minced
- 1/8 tsp black pepper
- 2 cups vegetable broth
- 2 cups fresh baby spinach or ½ cup frozen spinach
- 1 can crushed tomatoes
- 1 can chickpeas or cannellini beans (rinse and drain if watching sodium intake)
- 1 Tbsp extra virgin olive oil
Tools
- Chef’s knife
- Cutting board
- Can opener
- Vegetable peeler
- Measuring spoons – Tablespoon, 1/8 teaspoon
- Measuring cup – 1/2 & 1 cup
- Dutch oven or large saucepan
- Wooden spoon
Prep:
- Wash vegetables
- Remove strings from celery
- Use peeler to peel the carrots, rinse
- Remove outer layer of onion
- Dice onion, celery, and carrots to ½ inch size
Directions:
- Heat olive oil in the pan over medium heat.
- Add onion, carrots, celery, and pepper; cook 5 – 6 minutes.
- Add garlic; cook for 1 minute.
- Add broth, spinach, tomatoes, and beans; bring to a boil.
- Reduce heat to a simmer.
- Cover and simmer for 10 minutes.
- Serve and enjoy!
Note:
- You can use any type of bean in this recipe; if using black beans, you definitely want to rinse them to avoid making grey soup.
