Here’s a delicious, nutrient dense, crowd pleasing soup recipe that we enjoy again and again!
Tuscan Vegetable Bean Soup
Ingredients
3 tablespoons vegetable broth
1 large onion, diced
2 cloves garlic, minced
2 carrots, diced
2 stalks celery, diced
1 green bell pepper, diced
1 red bell pepper, diced
32 oz low sodium vegetable broth
1.5 cups no-salt-added diced tomatoes
1 medium zucchini, diced
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried Sage leaves
1/4 teaspoon red pepper flakes
1/2 teaspoon fresh ground black pepper
3 cups OR 2 cans no salt mixed beans such as black beans, Great Northern beans, cannellini beans, kidney’s, garbanzos, rinsed and drained
2 -3 cups of greens, spinach, kale, collards, mustard, turn up, red or green cabbage, chopped
1.5 tablespoons red wine vinegar
2 tablespoons nutritional yeast
Directions
In a large pot heat 3 tablespoons of vegetable stock and olive oil, if using. Add the onion, garlic, carrots, celery, and both bell peppers, and saute, covered, on medium heat for 7 minutes, stirring occasionally. In a separate medium size pot heat the vegetable stock and tomatoes to a simmer. To the vegetable saute stir in the thyme, sage, red pepper flakes and black pepper. Pour in the hot stock and tomatoes. Add the beans and bring to a boil. Stir in the chopped greens and simmer for 3 minutes until wilted. Remove from the heat. Stir in the red wine vinegar and nutritional yeast. Serve hot.
To bump up the GBOMBS throw in sauteed or roasted mushrooms, chopped raw onion, and sunflower or pumpkin seeds.
Mexican Soup Video