Vegetable Bean Soup

Ingredients

• •2 tablespoons olive oil
• •1 medium onion, diced
• •3 cloves garlic, minced
• •2 medium carrots, diced
• •2 stalks celery, diced
• •2 cans (15 oz each) mixed beans, drained and rinsed
• •1 can (14.5 oz) diced tomatoes
• •6 cups vegetable broth (gluten-free)
• •1 teaspoon dried Italian seasoning
• •1 cup fresh spinach
• •to taste Salt and pepper

Directions

1. 1Heat olive oil in a large pot over medium heat and sauté the diced onion, carrots, and celery for 5 minutes until softened.
2. 2Add minced garlic and cook for 1 minute until fragrant.
3. 3Stir in the drained beans, diced tomatoes with juice, vegetable broth, and Italian seasoning.
4. 4Bring the soup to a boil, then reduce heat and simmer for 25-30 minutes.
5. 5Add fresh spinach and stir until wilted, about 2 minutes.
6. 6Season with salt and pepper to taste and serve hot.

💡 Bean soup thickens as beans break down. Mash only a small portion if you want body without losing the distinct vegetables and whole beans.

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