Spinach and Bean Soup
Here’s an easy and hearty soup you can make at home. If you chose use a vegetarian soup base to make the soup vegetarian. This recipe is re-printed with permissions from the AHA.
Ingredients
1 small onion, chopped
2 tbsp minced garlic
1 14.5 oz can diced tomatoes, low-sodium
2 cups vegetable stock, low-sodium
1 16 oz canned beans, low-sodium, undrained
1/4 tsp pepper
1 tsp cumin
4 cups fresh spinach
Olive oil
Instructions
1
In a large saucepan add 1 tbsp olive oil to the sauce pan and heat.
2
Add the chopped onion and minced garlic to the pot and saute for abbot 5 minutes or until the onions are translucent.
3
Add the remaining ingredients to the pot (minus the fresh spinach) and bring to a boil, reduce the heat and simmer for 5 minutes.
4
Remove from the heat and add the fresh spinach to the soup. Cover and let the soup sit for 5 minutes. Serve and enjoy!
Tags:
AHAAmerican Heart AssociationChef BryanCooking with Chef BryanDinner IdeasKUTVSoupsspinach and Bean soup
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