White Bean & Spinach Soup

This soup is such a good base that you can make many different ways.  You can keep it as is or add small pasta noodles, barley, or tortellini to it for different spins. Try substituting vegetables that are in season for a different feel. Adding a little pest to this soup also gives another taste.   The possibilities are endless!

Ingredients:

1 tsp olive oil
2 cups chopped onion
1/2 cup chopped red bell pepper
1 tsp dried Italian seasoning
3 cloves minced garlic
2 cups coarsely chopped spinach
2/3 cup water
1 can (16 oz) navy beans, rinsed and drained (preferably low sodium, organic)
2 cups vegetable stock (preferably low sodium, organic)
1 can (14.5 oz) diced tomatoes (or you can use chopped fresh tomatoes if you have them)
1 can (14 oz) quartered artichoke hearts, drained
Any other additions as mentioned above

Directions:
Heat oil in a large stock pot over medium-high heat.  Add chopped onion, bell pepper, seasoning, and garlic; saute 5 minutes or until tender.  Add spinach and next 5 ingredients (spinach through artichokes); bring to boil.  Reduce heat, simmer 2 minutes.  Add any other additions (such as pasta or barley).  Cook until thoroughly heated.

Yield: 6 servings

Recipe adapted from Carolyn Thomlin