With more than fifteen different veggies and herbs, this soup will get you more than halfway to your goal of thirty different plant foods per week— in just one bowl of soup!
Ingredients
2 tablespoons olive oil or avocado oil
1 yellow or sweet onion, diced
1 garlic clove, minced
3 celery stalks, diced
4 carrots, diced
1 teaspoon dried oregano
1 teaspoon dried parsley
4 cups vegetable broth, plus more as needed
1½ cups cooked cannellini or great northern beans or 1 15‑ounce BPA- free can, drained and rinsed
1 28‑ounce can diced tomatoes (or equivalent fresh tomatoes, chopped)
1 6‑ounce can tomato paste
6 cups vegetables, chopped (broccoli, red pepper, yellow squash, zucchini, green beans, cauliflower, etc.)
3 cups fresh spinach leaves (reserve until the end)
2 tablespoons fresh parsley
Sea salt and freshly ground black pepper to taste
Crushed red pepper flakes (optional for an additional kick)
Method
Heat the oil in a large pot over medium- high heat. Add the onion, garlic, celery, and carrots. Sauté until lightly browned. Add in the oregano and parsley to coat the vegetables. Next, add the vegetable broth, beans, tomatoes, and tomato paste. Mix thoroughly and then place the chopped
vegetables in the pot. Add enough water or additional broth to cover the vegetables. Bring to a boil over high heat, then reduce the heat to a simmer, cover, and cook for 35 to 40 minutes, until the vegetables are soft.
Remove from the heat and add the spinach leaves. Place the lid back on the pot for 5 minutes to allow the spinach to steam. Season with salt and pepper. Add red pepper flakes if desired.
Recipe by Elise Museles. First appeared in The Anti-Viral Gut.
