1 onion, diced
6-7 large carrots, peeled and diced
4-5 stalks of celery, chopped
8-10 crimini mushrooms, cut into fourths
9 oz (1 bag) of fresh spinach
30 oz. canned white beans (2 cans, 15 oz)
49 oz. can chicken or vegetable broth
28 oz. can crushed tomatoes
28 oz. can diced tomatoes
1/4 cup balsamic vinegar
4-5 dried bay leaves
3 cloves garlic, minced
1 teaspoon dried rosemary
1/2 teaspoon thyme
1/4 teaspoon sage
red pepper flakes
salt & pepper
1. In a large soup pot, saute onions. Season with salt and peper. Add garlic, carrots, and celery. Cook for a few minutes, then add broth, crushed tomatoes and diced tomatoes. Add bay leaves, vinegar and red pepper flakes (if desired). Add rosemary, thyme and sage.
2. Bring soup to a boil, reduce heat, cover with lid and let simmer for about 1 hour. Taste and add salt as needed. Add mushrooms, cover and let simmer for another 30 minutes.
3. Uncover and add fresh spinach. No need to boil, the heat from the soup will cook the spinach. Enjoy!
6-7 large carrots, peeled and diced
4-5 stalks of celery, chopped
8-10 crimini mushrooms, cut into fourths
9 oz (1 bag) of fresh spinach
30 oz. canned white beans (2 cans, 15 oz)
49 oz. can chicken or vegetable broth
28 oz. can crushed tomatoes
28 oz. can diced tomatoes
1/4 cup balsamic vinegar
4-5 dried bay leaves
3 cloves garlic, minced
1 teaspoon dried rosemary
1/2 teaspoon thyme
1/4 teaspoon sage
red pepper flakes
salt & pepper
1. In a large soup pot, saute onions. Season with salt and peper. Add garlic, carrots, and celery. Cook for a few minutes, then add broth, crushed tomatoes and diced tomatoes. Add bay leaves, vinegar and red pepper flakes (if desired). Add rosemary, thyme and sage.
2. Bring soup to a boil, reduce heat, cover with lid and let simmer for about 1 hour. Taste and add salt as needed. Add mushrooms, cover and let simmer for another 30 minutes.
3. Uncover and add fresh spinach. No need to boil, the heat from the soup will cook the spinach. Enjoy!
looks very yummy!
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