Tomato & White Bean Vegetable Soup (Vegetarian)

Ingredients

• 32 ounces vegetable broth

• 2 (15 ounce) cans white beans
• 1 lb fresh asparagus, cut into bite-size pieces
• 2 tablespoons olive oil
• 3 carrots, peeled and sliced into thin coins
• 1 cup frozen corn
• 4 cups baby spinach

• 1 (6 ounce) can tomato paste
• salt & pepper
• 3 tablespoons sugar
• 1 tablespoon minced garlic
• 2 tablespoons minced onions
• 1 tablespoon mixed Italian herbs
• 1 1/2 cups water
• 1/2 teaspoon crushed red pepper flakes
• 1 dash cayenne pepper (optional)

Directions

1. 1

   Start by sauteeing garlic, crushed red pepper & onion in the olive oil in a large stewpot. After about 20-30 seconds over medium heat, add asparagus and carrots, raise heat slightly and continue to stir occasionally for 5-6 minutes.

2. 2

   Add vegetable broth, tomato paste & water and bring to a simmer, stirring until tomato paste is well incorporated. Add chopped herbs (I love fresh basil, thyme & oregeno, but I also use Mrs. Dash when I don't have anything fresh on hand), sugar and salt. I don't measure salt, but I'd guess I use about 1/2-1 teaspoons Allow this to simmer, covered for about 10 minutes.

3. 3

   Add 2 cans of white beans (do NOT drain them as the liquid packed in the beans help the soup to thicken) and bring back to a simmer. At this point, taste the broth and add cayenne or a bit more salt to adjust to your preference. Add corn and baby spinach, stirring gently, and simmer for an additional 5-6 minutes.

4. 4

   I love to serve this with garlic toast, cheese quesadillas, or just by itself topped with a bit of parmesan cheese.