Farmhouse Bean Soup with Parsnips and Greens
Makes
2
servings
Warm up with this quick and tasty weeknight main dish soup.
Serving Suggestion
- Thanks to convenient and nutritious canned beans, this soup is a fast and tasty weeknight main dish. Just add a side salad and a plate of corn tortillas.
Nutritional Information
- 300 calories, 6 g. fat, 0 mg. cholesterol, 200 mg. sodium, 49 g. carbohydrate, 18 g. fiber, 13 g. protein
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Meal Type
Entrees
Salads & Soups
Diet Type
Vegan
Vegetarian
Ingredients
2 tablespoons olive oil
1 yellow onion, diced
1 large carrot, peeled and diced
3 parsnips, peeled and diced
3 cloves garlic, peeled and minced
1 15-ounce can diced tomatoes
4 cups vegetable broth
3 to 4 sprigs each of fresh rosemary and thyme
1 15-ounce can northern beans, rinsed and drained
1 15-ounce can pinto beans, rinsed and drained
1 15-ounce can kidney beans, rinsed and drained
5 cups fresh spinach, chopped
Salt and black pepper to taste
1 yellow onion, diced
1 large carrot, peeled and diced
3 parsnips, peeled and diced
3 cloves garlic, peeled and minced
1 15-ounce can diced tomatoes
4 cups vegetable broth
3 to 4 sprigs each of fresh rosemary and thyme
1 15-ounce can northern beans, rinsed and drained
1 15-ounce can pinto beans, rinsed and drained
1 15-ounce can kidney beans, rinsed and drained
5 cups fresh spinach, chopped
Salt and black pepper to taste
1
In a large pot, heat the oil over medium-high heat. Add the onion, carrots, parsnips and garlic and sauté 5 to 7 minutes. Add the tomatoes, broth and herbs and bring to a boil. Add the beans, reduce heat to simmer and cook 20 to 30 minutes until vegetables are tender. Stir in the spinach and season with salt and pepper to taste. Serve warm.