Garlic- 2 cloves mincedabout 2 teaspoons of minced garlic .
Vegan Broth- 4 cups. As mentionedthis soup normally uses Chicken broth or a low sodium version of chicken broth . You can find vegan versions of chicken broth here. Also, there are low sodium vegan broths, such as one of these vegan low sodium broths, that you can use in this recipe.
Cannellini beans– 1 can14-16 ounces. Have this drained and rinsed. Feel free to use two cans if you want to have a more filling soup.
Seasonings- 1 tablespoon total. Common seasonings include thymesage, red pepper flakes, and oregano. This can also include Italian Seasonings, Salt,
and/or Pepper.
Spinach or Kale- 2 cups chopped.
Instructions
On medium heat, preheat your olive oil in your sauce pan. Then add the onion, celery, carrots and garlic. Saute this until soft, about 3-4 minutes.
Add the broth, tomatoes, and seasonings to the ingredients and bump up the heat to medium high heat. When it begins to boil cover and simmer the soup for 20-25 minutes. .
Stir in the spinach or kale and allow the soup to cook, covered, for another five minutes.
Also mentioned above is that this soup recipe is strong on fresh vegetables.
I would certainly use canned diced tomatoes as they are simply convenient. However, for the other vegetables that are added, I prefer sticking to the fresh kind whenever possibleMake this soup in a large saucepan, Dutch oven, or slow cooker.
originally posted:
January 8, 2020
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Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!