5 Bean & Vegetable Soup

March 11, 2015

This soup is hearty and oh so healthy! A mix of 5 beans, tomato, escarole and spinach; it works! The base starts with olive oil, onion, garlic, tomato paste and a bay leaf. Then a whole lot of water along with a can of diced tomatoes, the escarole and a great variety of beans are added and simmered away to allow the flavors to blend. At the very end some baby spinach is added just to wilt and I did go ahead and serve it with itty bitty tubetti pasta.

Olive oil
1 large sweet onion, small dice
8 garlic cloves, sliced
1 can tomato paste
1 bay leaf
1 can diced tomatoes
1 can red kidney beans
1 can chickpeas
1 can cannellini beans
1 can navy beans
1 can pink beans
1 bunch escarole, rough chopped
7 oz baby spinach
2 gallons of water or vegetable broth
tubetti pasta, cooke to al dente, drained and set aside

In a large pot, over medium low heat, add enough olive oil to coat the bottom of the pot. Add in the onion, garlic, bay leaf and tomato paste. Season with salt and pepper. Cook until the onion and garlic...
See the full directions on my site

Nutritions

Calories
7416

Sodium
4701mg
195% DV

Fat
267g
410% DV

Protein
538g
1076% DV

Carbs
1412g
480% DV

Fiber
510g
2042% DV