Veggie Bean Soup
by Heather Moore
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posted Apr 16 2012 10:13AM
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Since the temp is falling throughout the day today, a simple heartwarming soup is on the Meat-free Monday Menu tonight for sure!
3 medium carrots, sliced
1-1/2 cups chopped onions
1 cup sliced celery
1 tbsp canola oil
2 to 3 garlic cloves
2 cans (14-1/2 oz each) chicken broth
2 cans (15 oz each) navy or great northern beans, rinsed and drained, divided
2 cups fresh broccoli florets
1/2 tsp salt
1/2 tsp dried rosemary, crushed
1/4 tsp dried thyme
1/4 tsp pepper
1 cup fresh baby spinach
In a Dutch oven, saute the carrots, onions and celery in oil until tender. Add garlic; cook one minute longer. Stir in the broth, one can of beans, broccoli and seasonings; bring to a boil. Reduce heat; simmer uncovered for 5 to 7 minutes.
Place remaining beans in a blender, cover and process until smooth. Add the bean puree to the soup with the spinach and simmer until soup is heated through.
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