Great for any meal
servings: 15-20 cook and prep time: 45 minutes
Ingredients
- 1 onion, diced
- 6 carrots, diced
- 5 celery sticks, diced
- 8 oz of tomato paste
- 4-6 garlic cloves, minced
- 1 tablespoon of each Italian seasoning can use all or some (rosemary, oregano, thyme, basil, parsley)
- 3 bay leaves
- 1 quart of vegetable broth
- 2 -8 oz cans of diced tomatoes
- 2 -8 oz cans of beans
- 1 bag of green beans, cut into 1/3 1 bag of greens (spinach, kale, collards, any hearty greens)
Directions
- Mince the garlic and set aside
- Heat olive oil in a large pot
- Add onions, carrots and celery-Cook for ~8-10 minutes
- Add tomaote paste, garlic and seasoning- Cook for ~2 minutes stirring and mixing up ingredients
- Add broth, tomatoes, water and beans-Cook for ~20-30 minutes
- Add green beans- Cook for 1 minute
- Turn off heat
- Add greens and let sit for 5 minutes
Notes
- Garlic needs 10 -15 minutes to rest after cutting before cooking. This allows the allicin enzyme to form, protecting the medicinal properties of garlic.
- I like to cut the onions first, then when the onion are cooking cut up the carrots and celery.
- This soup can be made to what is in your pantry, fridge or freezer.
- For pasta make on the side and add to your bowls. Keeping the pasta firm.
- This soup is great to freeze. Enjoy for a few day, then freeze for later.
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