Vegetable and Bean Soup

The beauty of this recipe is its versatility. You can use any vegetable or bean, and add chicken or pasta, or both! For this version, we’ll use beans, tomatoes, and spinach.

Fresh Vegetable Broth:

• 1 onion, skin on, chopped into large chunks

• 1 carrot, skin on, cut into chunks similar in size to the onion

• 2 celery stalks, cut into chunks

• 2 sprigs of fresh thyme

• 2 garlic cloves, skin on

Optional:

• Handful of mushrooms

• ½ sweet potato, cut into large chunks

• 2”x2” piece of kombu for extra minerals

Instructions:

1. Roasting (Optional): For a soup with a lot of flavor, roast the first five ingredients. If you prefer a lighter soup, skip this step.

2. Prepare Broth: Place the prepared vegetables in a pot, cover with 10 cups of cold water, and add a tablespoon of salt (preferably sea salt or Himalayan salt). Bring to a quick boil, then reduce to a simmer for one hour. Avoid overcooking to prevent bitterness.

 Vegetable and Bean Soup:

• 1 can of beans (or dried beans soaked overnight and cooked with garlic and a bay leaf)

• 1 can of tomatoes (recommended: organic Bianco Di Napoli), crushed by hand

• ½ package of fresh baby spinach, chopped (or kale, or both)

• 1 carrot, peeled and cubed

• 3 cloves of garlic, chopped

• ½ yellow onion, chopped

• ½ tsp dried oregano or basil

• 2 cups of dried pasta, cooked (recommended: Pastaficio)

Instructions:

1. Sauté Vegetables: Sauté the carrots and onions until al dente. Add the garlic and herbs, cooking for about 1 minute.

2. Add Greens: Add the spinach (or kale) and cook for another minute. Season with salt and pepper.

3. Deglaze: Add ½ cup of white wine and let it cook off.

4. Combine Ingredients: Add the crushed tomatoes, beans, and prepared broth. Stir well.

5. Serve: Enjoy your soup! Feel free to add any other vegetables like zucchini, winter squash, or broccoli. Be creative with your spices and herbs.