After changing the recipe quite a bit and working with the contents of my own kitchen, I ended up with this. Dan the Man wanted it on the record that future versions of this soup should experiment with the addition of chicken or pasta. To make it a little heartier I'd like to try adding another can of smaller beans, like Great Northern beans, to add some extra protein and color variation.
for a vegan or dairy-free meal, omit the parmesan cheese at the end and replace with fresh basil leaves for garnish.
- drizzle of olive oil
- 4 cloves garlic, diced
- 1/2 red onion, chopped
- 4 carrots, sliced in 1/4-inch pieces
- 4 stalks celery, sliced in 1/4-inch pieces
- big pinch (about 1/2 tsp) oregano
- big pinch of basil
- big pinch of parsley
- freshly ground pepper
- 3 oz (about 1/2 bag) fresh baby spinach
- 28 oz can diced tomatoes (don't drain - you will need the juice)
- 15.5 oz can beans, drained and rinsed (I used red kidney beans)
- 12 oz (or 1/2 jar) tomato sauce
- 2 cups vegetable broth
- parmesan cheese for garnish (optional)
- Heat olive oil in large stockpot over medium heat.
- Add garlic, onion, carrots, celery, spices, and pepper. Stir well and let cook for about 5 minutes.
- Add spinach, cover stockpot, and reduce heat to low. Cook until spinach is wilted, about 3 minutes.
- Add tomatoes (with their juice), beans, tomato sauce and broth. Cover, return heat to medium and cook until soup is heated throughout.
- Serve as is or sprinkled (covered?) with parmesan cheese.