If you live in New England, then you’ve been dealing with this cold and harsh winter too…and it’s only February! Get me out of here! I’m so so tired of the snow. However, one thing that helps me deal with the frigid days and nights is a warm soup…so that’s what I made tonight. It’s a nutrient packed, vegetarian soup, chalk-full of greens, beans, and taste!
Spinach for the iron component-check.
Beans and lentil for the fiber and protein components-check, check.
Spices, red wine vinegar, and parmesan cheese for additional flavor-check, check, check!
I prepared this soup in less than 30 minutes, an instant winner in my book, especially for a weeknight. The hardest part was motivating myself to peel the carrots and parsnips!
At the last minute, I decided to add lentils for additional fiber, and I‘m so happy I did! The lentils added a chewy, dense component to the already-nutritious soup. Customize this soup to your liking…I certainly did. I’m not the biggest fan of celery, so I opted for parsnips. In place of kale (which I love, but my grocery store was out), I opted for spinach. Another substitution of mine included kidney beans in place of black beans. Any sort of bean mixture will do, so you can use what you have on hand. You can find the original recipe here. Now if you’ll excuse me, I’m off to have seconds! Enjoy!
1 tablespoon olive oil
1 cup chopped onion
1/2 cup chopped carrots
1/2 cup chopped parsnips(I substituted parsnips in place of celery)
1/2 teaspoon salt, divided
2 garlic cloves, minced
4 cups low-sodium vegetable or chicken broth, divided
6 cups of spinach (I used spinach in place of kale. My grocery store was out!)
2 (15-ounce) cans no-salt-added cannellini beans, rinsed, drained, and divided
1 (15-ounce) can no-salt-added kidney beans, rinsed and drained ( I used these in place of black beans, either will do!)
½ cup uncooked lentils (optional)
1/2 teaspoon freshly ground black pepper
1 tablespoon red wine vinegar
1 teaspoon chopped fresh rosemary
1. Heat a large Dutch oven over medium-high heat. Add olive oil and cooking spray to pan; swirl to coat. Add onion, carrots, and parsnips, and sauté 6 minutes or until tender. Stir in 1/4 teaspoon salt and garlic; cook 1 minute.
2. Stir in 3 cups vegetable broth, spinach, and lentils. Bring to a boil; cover, reduce heat, and simmer 3 minutes or until spinach is tender.
3. Place half of cannellini beans and remaining 1 cup vegetable broth in a blender or food processor; process until smooth.
4.Add pureed bean mixture, remaining cannellini beans, kidney beans, and pepper to soup. Bring to a boil; reduce heat, and simmer 5 minutes. Stir in remaining 1/4 teaspoon salt, vinegar, and rosemary.
5. Top with a sprinkle of parmesan cheese, enjoy!
Three bowls later…i’m officially satisfied. What are you waiting for? Go make this…now!!