Vegetable Soup

This hearty vegetable and tomato soup is perfect as an appetizer or meal on a chilly day. 

Serves: 6, freezes well

Prep Time: 15 min

Cooking Time:  25-30 min 
Total:  45 min


Ingredients

1 onion, diced

3-4 cloves garlic, diced

2 carrots, peeled and chopped

1 potato, peeled and cubed

2 stalks of celery, sliced into small pieces

1 tin red kidney beans, drained and rinsed

1 tbsp. oil

1 5.5oz. tin tomato paste

4-5 cups water

1 cube of vegetable stock

3 -4 handfuls of baby spinach

1-2 tsp. dried basil
1-2 tsp. dried oregano

salt and pepper

1 cup dry macaroni pasta (optional)

cheddar cheese, grated (optional)

Directions

1. In a large pot heat oil. Add onion, garlic and carrots and saute until onion is tranlucent.
2. Add all of the ingredients, aside from the baby spinach and macaroni.  Stir well.
3. Cover and boil for 30-35 minutes, or until potatoes are fully cooked.
4. Add baby spinach to the soup and stir.
5. While soup is cooking, prepare macaroni as directed on package in a separate pot.
6. Ladle soup and some macaroni into a bowl. Garnish with grated cheese and serve with bread or pita.