Tomato & White Bean Vegetable Soup (Vegetarian)

Name: Tomato & White Bean Vegetable Soup (Vegetarian)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8-10 cups, 6-8 serving(s)
Ingredients: 32 ounces vegetable broth; 2 (15 ounce) cans white beans; 1 lb fresh asparagus, cut into bite-size pieces; 2 tablespoons olive oil; 3 carrots, peeled and sliced into thin coins; 1 cup frozen corn; 4 cups Baby Spinach; 1 (6 ounce) can tomato paste; salt & pepper; 3 tablespoons sugar; 1 tablespoon minced garlic; 2 tablespoons minced onions; 1 tablespoon mixed Italian herbs; 1 1/2 cups water; 1/2 teaspoon crushed red pepper flakes; 1 dash cayenne pepper (optional)

Submitted by HotWifey

"Fantastic for cold evenings (though I like it any time) and comes together within about 30-40 minutes from start to finish! I prefer to use organic broth, beans & produce wherever possible. While not a "traditional" mix of vegetables, it is great for families with children who don't want big chunks of tomatoes, onions, etc. floating in their soup."

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Ready In:: 40mins
Ingredients:: 16
Yields:: 8-10 cups
Serves:: 6-8

ingredients

32 ounces vegetable broth
2 (15 ounce) cans white beans
1 lb fresh asparagus, cut into bite-size pieces
2 tablespoons olive oil
3 carrots, peeled and sliced into thin coins
1 cup frozen corn
4 cups Baby Spinach
1 (6 ounce) can tomato paste
salt & pepper
3 tablespoons sugar
1 tablespoon minced garlic
2 tablespoons minced onions
1 tablespoon mixed Italian herbs
1 ¹⁄₂ cups water
¹⁄₂ teaspoon crushed red pepper flakes
1 dash cayenne pepper (optional)

directions

Start by sauteeing garlic, crushed red pepper & onion in the olive oil in a large stewpot. After about 20-30 seconds over medium heat, add asparagus and carrots, raise heat slightly and continue to stir occasionally for 5-6 minutes.
Add vegetable broth, tomato paste & water and bring to a simmer, stirring until tomato paste is well incorporated. Add chopped herbs (I love fresh basil, thyme & oregeno, but I also use Mrs. Dash when I don't have anything fresh on hand), sugar and salt. I don't measure salt, but I'd guess I use about 1/2-1 teaspoons Allow this to simmer, covered for about 10 minutes.
Add 2 cans of white beans (do NOT drain them as the liquid packed in the beans help the soup to thicken) and bring back to a simmer. At this point, taste the broth and add cayenne or a bit more salt to adjust to your preference. Add corn and baby spinach, stirring gently, and simmer for an additional 5-6 minutes.
I love to serve this with garlic toast, cheese quesadillas, or just by itself topped with a bit of parmesan cheese.

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Reviews

Great vegetarian soup! I thought it was a bit too sweet, so I will add less sugar next time. My husband loved the spiciness. Since I didn't have white beans, I used a can of garbanzos and a can of kidney beans, which worked well.

Laurel
A very pleasing soup. It was very easy to prepare and the combination of spices gave it a little bit of an edgy, spicy taste. I'd like to try it again using kale when my CSA share starts coming this spring.

Aram5262