I don’t know when my life got so grown up. Maybe it was when I had kids and I realized that Spongebob is possibly the most annoying things on television. Whenever it happened, lately I’ve been diving in head first. I’m getting the oil changed in my car and eating my vegetables. This soup is one of my favorite ways to eat my vegetables.
You can throw in pretty much anything you want and it will work out. Do you have a zucchini laying around? Cook it with the onion. Do you like noodles in your soup? Add some small shells once the broth comes up to a boil and let them cook right in the soup. You can really make this your own and change it up to suit your family’s taste.
2 teaspoons olive oil
1 medium yellow onion, chopped
2 garlic cloves, minced
28 ounces diced tomatoes
32 ounces vegetable broth
15 ounces great northern beans, rinsed and drained
15 ounces dark red kidney beans, rinsed and drained
Rind of one wedge of Parmesan cheese
10oz frozen spinach, thawed and drained of excess moisture
Heat the olive oil in a large pot over medium heat.
Add the onion and cook, stirring occasionally, for 5 minutes. Add the garlic and cook, stirring, for another minute.
Lower the heat to medium and add the tomatoes. Simmer for 2 minutes. Add the broth, beans, and cheese rind. Bring to a simmer.
Add salt, pepper, and spinach, breaking it up as you drop it in the pot. Serve immediately or let simmer on low for several hours.
Ladle into bowls and top with grated Parmesan cheese and a drizzle of olive oil. Serve with crusty bread.