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Soups & Stews
Contemporary Vegetarian
6 servings
10 minutes
40 minutes
1 tablespoon olive oil
½ large white onion, diced
½ large celery stalk, cut into ¼-inch slices
1 large carrot, diced
2 garlic cloves, minced
14 ounces diced canned tomatoes (with juice)
4 cups low-sodium vegetable stock
½ teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon paprika
¼ teaspoon dried thyme
2 boxes Melissa’s 6 Bean Medley, rinsed
2 cups baby spinach leaves
¼ cup fresh parsley, chopped
Parmesan cheese (optional, for garnish)
Heat a heavy-bottomed pot over medium-high heat. Add the olive oil along with the diced onion, carrot, and celery; sauté for 6–8 minutes until the vegetables soften.
Add the garlic and sauté for an additional 2 minutes, stirring frequently.
Stir in the canned tomatoes, vegetable stock, Italian seasoning, salt, black pepper, paprika, and dried thyme. Cover the pot and cook over medium-high heat for 20 minutes, or until the carrots are tender.
Add the rinsed 6 bean medley to the pot, stir well, and cook for 3–5 minutes with the lid on.
Gently stir in the baby spinach. Press the leaves down into the broth, cover, and cook for 3 minutes.
Remove the lid, stir in the fresh parsley, and serve immediately with crusty bread. For extra flavor, garnish with a sprinkle of Parmesan cheese if desired.
