I know everyone has seen a zillion soup recipes for vegan and plantstrong regimens. But this one is particularly easy, tasty, and nutritious. I grabbed the recipe off the Whole Foods iphone app.
Italian Spinach and Pasta Soup
15 oz kidney beans (1 can)
15 oz diced tomatoes (1 can)
Italian seasoning (unless the tomatoes are already seasoned), I added some garlic
4 C veggie broth
fresh spinach (chopped or whole baby leaves)
pasta
Cook the pasta separately. It will be put in the bottom of your bowl and you ladle the soup over it.
Bring the broth to a boil, turn down the heat a bit, add beans, tomatoes, seasonings. I used dried beans that I had cooked, so I did not have any liquid from a can of beans. Send in the entire can of tomatoes and juice.
Heat that mix back to simmer and let it cook for a bit (the recipe says bring back to simmer). I like the flavors to mingle. Then add the spinach and cook until the leaves shrivel a bit and darken. Don't cook it to death.
Put the pasta in your bowl and ladle the soup over it. About 30-40 minutes start to finish for me.
I use
Pacific Natural Organic Veggie Broth (comes in a box)
organic dried kidney beans
Hodgson Mill whole wheat (eggless) pasta
Muir Glenn Organic diced tomatoes
I cooked enough pasta for my meal tonight and will have the leftover soup, sans pasta tomorrow!
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