Vegetable Broth Bean Soup Recipe #2

A light bean soup made from vegetable broth and beans is an excellent dish to enjoy during the warm spring and summer months, especially when paired with a robust salad.

Vegetable Broth Bean Soup

Ingredients

4 cups of cooked navy beans rinsed and drained

• 4 tablespoons olive oil

• 1 medium carrot, chopped (optional)

• 1 medium onion, chopped

• 1 bell pepper chopped

• 2 clove garlic, finely chopped

• 1 tsp dried basil

• Pinch of saffron flower (optional)

• 5 or more cups vegetable stock (add broth as needed)

• 1 cup chopped fresh spinach

• 1/2 cup of finely shredded red or green cabbage

• Olive oil

• Salt and Pepper to taste

Instructions

1 Cook the vegetables:

In a large stock pot, heat the olive oil then add, onion, carrot, cabbage, celery, garlic, basil and oregano. Saute the vegetables for 2-3 minutes until the vegetables look softened and the onions are turning translucent. Add 1 cup of the vegetable or chicken broth and simmer for 10 minutes.

2 Prepare the beans: 

Mash 1/4 cup of the beans with a fork or potato masher in a bowl. Add them to the vegetables in the pot. Cook, stirring, for 2 minutes.

3 Simmer the soup: Add the remaining beans to the pot and stir well.

Stir in the remaining 5 cups of vegetable or chicken stock and bring to a boil. Lower the heat, partially cover with the lid placed askew, and simmer for 20 minutes, or until the vegetables are tender and the liquid is flavorful. Add more broth if needed.

5 After the vegetables become tender, add the spinach to the pot and simmer until the greens wilt.

 6 Serve: Ladle the soup into bowls, drizzle with olive oil add salt and pepper to taste. If you like, shred parmesean cheese for topping.

Delicious with garlic bread and your favorite salad. Enjoy!