For the last couple of day winter has decided to make an appearance in Florida, so of course I had to make some chili and soup. How can you not want to eat a piping hot bowl of yummy goodness when its chilly outside!! This recipe is very versatile, add different veggies and you could have different soup. Make it your own or keep it the same.
- 2 tablespoons extra-virgin olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 stalks celery, diced
- 1 large carrot, diced
- 1/3 lb green beans, trimmed & cut into 1/2-inch pieces (about 1 1/2 cups)
- 1 TBSP dried oregano
- 1 TBSP dried basil
- Kosher salt and freshly ground pepper
- 2 TBSP minced fresh parsley
- 1/4 TSP dried thyme
- 2 Bay Leaves
- 1 28-ounce can diced tomatoes (or you can chop up fresh tomatoes)
- 1 14-ounce can crushed tomatoes
- 8 cups vegetable broth (you could substitute half broth for water)
- 2 15-ounce can kidney beans, drained and rinsed (I used white)
- 1 cup small pasta (I used orzo)
- 3 cups fresh baby spinach
- finely grated parmesan cheese (omit for vegan)
Sometimes I add a few shakes of hot sauce to kick up the flavor too.
Heat two tablespoons of olive oil over medium heat in a large soup pot.
Sauté onion, celery, garlic, green beans, and carrots in the oil for 5 minutes or until onions begin to turn translucent. Season veggies with spices.
Add vegetable broth to pot, tomatoes, & beans.
Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes. Remove 1 cup of tomatoes and beans and puree, add back to pot.
Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
Remove Bay Leaves, Garnish with Cheese and Enjoy!
Wishing you many Blessings