This delicious soup is a nutritional powerhouse! And, it's so tasty
that I have no trouble getting my 8-year-old to eat her vegetables when they're
prepared this way.
Using frozen vegetable combinations, such as California or Italian blends,
makes throwing this recipe together a snap!
5 cups fatfree vegetable broth, (or use water with optional veg. bouillon)
14 1/2 ounces diced tomatoes -- Italian style
15 ounces canned kidney beans, drained and rinsed
15 ounces canned cannelini beans, chickpeas, or other white beans, drained
and rinsed
2 pounds chopped vegetables (may be frozen)--any combination--try to
include carrots, broccoli, green beans, cauliflower, zucchini
1/2 cup diced potatoes or corn kernels (may use frozen, oil-free hash
browns)
2-4 cloves garlic, minced
1 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon marjoram
1/4 teaspoon thyme
freshly ground black pepper
1/2 teaspoon Tabasco, or other hot sauce
4-6 ounces fresh or frozen spinach
Combine all ingredients except spinach in a large sauce pot. Bring to a boil,
reduce heat, cover, and simmer for 25 minutes. Add additional broth if
necessary. Add spinach and cook for 5 more minutes before serving.
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