A Quick Recipe to Start the New Year

Yesterday at noon, it was nearly sixty degrees here on the Michigan homestead, or so sayeth the EnginNeir’s weather gadgetry. By sundown, however, it was snowing. Good times, Michigan weather; good times.

Today, a light snow continues, and I found myself wanting soup. I also found myself not really wanting to spend hours in the kitchen, thanks to a hitch in my back and neck.

Thus, I came up with this:

New Year’s Bean and Tomato Soup with Spinach

Prep time: 10 minutes
Cook time: 10-15 minutes

You will need to prepare:

½ – 1 large onion, finely chopped
3 – 5 cloves garlic, minced

In a large pot or saucepan, saute the onions and garlic over medium heat in a few tablespoons of olive oil until onions begin to caramelize around the edges.

Then add:
2 x 15oz can beans* (any beans, I like great northerns – use your favorite)
1 x 28oz crushed tomatoes
3 cups broth (veggie, chicken, whatever you like)
1 T Italian seasoning
1 T basil
1 T chopped parsley (dried or fresh)
Salt and pepper to taste

1 t paprika

Heat until nearly boiling, then add:

Handful grated parmesan
8oz spinach, frozen or fresh, chopped

Pre-cooked pasta shells

Bring heat back up until warmed through, serve with crusty bread and/or topped with more parm, or sour cream.

This is a very hearty, filling soup – even without the pasta.

* One may, of course, use dried beans that have been soaked overnight, or sufficiently pressure-cooked to be soft. I was all about quick and easy today.

Free Kefir Recipe eBook from Cultures for Health

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Food, Gluten-Free, Vegetarian

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