It's a yummy soup, that's different tasting than what we typically have (that is, chicken-broth based). The first night, we had it without tomatoes -- the second night, we added stewed tomatoes to stretch the soup one more meal, and decided that we should have added the tomatoes this first night :)
Vegetable Spinach Soup
3 medium carrots, sliced
1 large zucchini, quartered
4-6 C beef broth/stock
1 T minced onion
1 pkg. frozen spinach, thawed and drained
1 can stewed tomatoes, undrained
1 can great white northern beans, rinsed and drained
4 garlic cloves, minced
1 T olive oil
salt and pepper, to taste
oregano, to taste
In a large stockpot, saute the carrots and zucchini in olive oil and garlic until crisp/tender.
Add in beef stock, onion and stewed tomatoes, and bring to a boil. Boil for about 15 minutes, until veggies are tender.
Then, add in your spinach, and beans.
Cook over medium/low heat for about 10 more minutes, until beans are warm. Add in seasonings.
Serve warm, with a crusty bread.
Leftovers are even better... the flavors have had more time to blend.
Do you think it would taste good if made with veggie broth? My daughter is a vegaterian and I try to make something she'll eat every so often.
ReplyDeleteYep - should work wonderfully.
DeleteI made this with veggie broth (Im vegetarian too) and loved it! This recipe has officially entered my rotation it was enjoyed so much :)
ReplyDelete