Winter Tomato and White Bean Vegetable Soup
This one-pot plant-based tomato and white bean vegetable soup makes a healthy meal. Simple ingredients and Italian spices…A satisfying vegan dinner
Ingredients
1 onion diced
1 carrot diced
2 celery diced
3 cloves garlic minced
1 teaspoon dried basil
1 teaspoon dried thyme
1 28-oz can crushed tomatoes
2 cups vegetable stock
1 can small Northern white beans drained and rinsed
4 oz organic baby spinach
Instructions
To make the Simple Tomato Vegetable Soup:
In a large soup pot, combine the onion, carrot, and celery. Saute over medium heat until the vegetables start to turn golden brown around the edges, about 8-10 minutes. Add the garlic, dried basil, and dried thyme. Saute 1-2 more minutes, until the garlic is aromatic.
Add the tomatoes, vegetable stock, and beans. Cover and bring to a boil. Reduce the heat to a simmer.
Simmer for 25 minutes, until the flavors come together.
Remove the lid, and stir in the spinach. Cook 1-2 more minutes, just until the spinach is wilted. Turn off the heat. Season with salt and pepper.
Enjoy!
Notes
Medium Ready in: 40 minutes Yield: 8 cups
For nutrition and more tips: Plant-Rule Website