Prep time: 25 minutes
Cooking time: 35 minutes
Yields: 10 servings
2 tablespoons olive oil
1 small onion, diced
4 cloves garlic, minced
2 carrots, diced
1 white potato
1 yellow squash
1/2 a small red cabbage
2 cartons low-sodium chicken broth (32 oz each)
1 can diced tomatoes, with juice (28 oz)
1/2 can tomato sauce (15 oz)
32 oz water
1 teaspoon dried oregano
3 fresh basil leaves
Kosher salt and pepper to taste
1 can of kidney beans (15 oz)
1 can of cannellini beans, or any white bean (15 oz)
1/2 bag of gluten free pasta (16 oz bag)
2 ears of corn, shucked
4 cups spinach, chopped and packed
In a large stockpot on med-high heat, saute the onion until translucent (about 4 minutes)
Add garlic and stir for about 1 minute.
Add the carrots and potatoes, saute until they begin to soften (about 4 minutes)
Add the broth, water, diced tomatoes, tomato sauce, cabbage, oregano, basil, salt & pepper.
Stir well and bring to a boil.
Reduce heat and simmer for 30 minutes.
While that simmers, cook pasta in a seperate pot. Drain and set aside.
Add pasta, corn, spinach, and beans to soup and stir well.
Simmer for 5 minutes.
Top each plate with shaved parmesan cheese before serving, enjoy!
Always buy organic when possible. Note, that in this recipe, the following foods are on the EWG Dirty Dozen list:
Brown rice pasta holds together better in soup than corn pasta or quinoa.
This soup freezes very well! This is a large batch, so consider freezing individual portions.
Chop the veggies the same size for even cooking, soup will cook faster if you chop smaller!