This is the kind of soup that uses up whatever vegetables you have and always turns out great. Kidney beans give it protein and body, while a handful of herbs and smoked paprika add depth without any fuss. It is simple, colorful, and makes a satisfying meal with just a piece of bread on the side.
Ingredients
- 1½ cups cooked kidney beans (about ¾ cups dried, soaked and cooked)
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 large onion, diced
- 1 medium zucchini, diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 2 tbsp extra virgin olive oil
- 1 tsp oregano
- ½ tsp smoked paprika
- ½ tsp thyme
- 1 tsp Redmond Real Salt
- ¼ tsp black pepper
- 2 cups fresh spinach
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5 to 6 minutes until softened.
- Add the garlic, oregano, smoked paprika, and thyme. Stir for 1 minute.
- Add the diced tomatoes, broth, salt, and pepper. Bring to a boil.
- Add the zucchini and kidney beans. Reduce heat and simmer for 15 minutes.
- Stir in the spinach and cook for 2 more minutes until wilted.
- Adjust seasoning and serve with a drizzle of olive oil.
Notes
- This is a great clean-out-the-fridge soup. Use whatever vegetables you have on hand.
- Add cooked small elbow semolina pasta in the last 5 minutes for a more filling version.
- Stores well in the fridge for 5 days and freezes for up to 3 months.
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