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Vegetable Soup

Ingredients

  • 2 15-oz cans White beans, rinsed and drained
  • 1 Box Vegetable or Chicken Broth or Stock
  • 1 Onion, Chopped
  • 3 Garlic Cloves, Chopped
  • 4 Celery Stalks, Chopped
  • 2 Carrots, Chopped
  • 2 Cups Broccoli, Chopped
  • 2 Cups Cauliflower, Chopped
  • 1 14.5-oz can Stewed Tomatoes
  • 1 Teaspoon Dried Oregano
  • 1 Teaspoon Dried Basil or Fresh
  • 2 Sprigs Rosemary
  • 1 Package Baby Spinach
  • Salt & Pepper to Taste
  • 1 Handful Roasted Acorn Squash Seeds

Instructions

  1. Add 2 Tablespoons Olive Oil to a pot. 

  2. Add onions, garlic, celery, and carrots. Saute for 5 minutes.

  3. Add remaining ingredients. Except for the seeds as garnish.

  4. Bring soup to a boil, then reduce heat and simmer until veggies are soft.

  5. Remove rosemary springs.

  6. Add Spinach and cook until it melts.

  7. Serve and top with seeds.

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