I love a quick soup that comes together with minimal special ingredients. You can make this delicious pot using dried beans- but it would mean remembering to soak beans overnight, and cooking them for about an hour and a half first, then draining and proceeding with the recipe below. However!! If you just want to make something satisfying, light, beautiful and simple in 20 minutes- canned beans are a great option.
INGREDIENTS
2 cans low sodium white beans
2 tbsp extra virgin olive oil
1 red onion, chopped fine
2 large carrots, chopped fine
2 celery stalks, chopped fine
2 cups (1 pint) Lily's Ladle Beef Bone Broth- Veggie Mineral Broth would make this a great vegetarian meal
2 cups water
2 tsp dried oregano
1 tbsp tomato paste
1 tsp salt
2 cups spinach, chopped fine
1/4 cup cilantro, minced
Ground pepper to taste
METHOD:
1. In a soup pot over med-high heat, add extra virgin olive oil and chopped red onion, carrots and celery. Stir occasionally to coat in olive oil, about 3-5 minutes.
2. Add broth, water, oregano, tomato paste and salt. Simmer until veggies are tender- about 15 mins.
3. Add spinach and cilantro, remove from heat and stir. Season to taste with pepper. I sprinkled some red pepper flakes in my bowl before eating, but you do you.