Herb n Veggie Soup
Recipe type: Entree
Serves: 6
  • Olive oil spray
  • 1 can (15 oz.) pinto, garbanzo, or black beans, rinsed and drained
  • ½ large onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 small zucchini, diced
  • 1 clove garlic, minced
  • 1 tablespoon fresh thyme, chopped
  • 2 teaspoons fresh sage, chopped
  • 32 ounces low-sodium chicken broth or vegetable broth
  • 1 can (14 oz) can diced tomatoes
  • 2 cups chopped baby spinach leaves
  1. In a small bowl, mash half of the beans with a masher or the back of a spoon and set aside.
  2. Spritz a large pot with olive oil spray and heat over a medium-high setting.
  3. Add the onion, carrots, celery, zucchini, garlic thyme, sage and cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
  4. Add the broth and tomatoes (with the juice) and bring to a boil.
  5. Add the beans (mashed and whole) and the spinach leaves.
  6. Cook until the spinach is wilted, about 3 minutes more.
Recipe by Smoothie Shakedown at https://smoothieshakedown.com/herb-veggie-soup/