Spinach and Bean Souper

By cbmsjan

  • 2 Tablespoons olive oil

  • ½ large onion chopped

  • ½ red pepper chopped

  • 6 garlic cloves whole smashed/peeled

  • 8 button mushrooms, chopped or sliced (as prefer)

  • 15 oz can Cannellini beans un-drained

  • 3-4 oz organic firm tofu, chopped (optional)

  • 10 oz package washed and ready to eat spinach, chopped

  • 1 32 oz carton organic vegetable broth

  • ½ teas salt

  1. In heated olive oil sauté onion, pepper and garlic until onion is opaque. Add mushrooms

  2. until soft. Add beans and tofu. When heated through add spinach and sauté until spinach is wilted. Add vegetable broth and salt.

  3. Let simmer for 20 minutes.

  4. Serve with grated cheese and good crusty bread.

Nutritional Facts


vegetarian vegetables