Spinach Minestrone Soup
  • 4 cups water
  • 1 bay leaf
  • ¼ tsp red chili flakes
  • 1 tsp garlic paste
  • ½ cup red kidney beans, uncooked, cleaned, soaked in warm water
  • 2 tsp olive oil
  • ¾ cup yellow or red onion, chopped
  • ½ tsp garlic paste
  • 4 small celery sticks or 1 long celery stick, chopped
  • 1 medium size carrot, chopped in small chunks
  • 1 tsp oregano, dried
  • 1 small medium size zucchini, chopped in small chunks
  • 1-2 medium size tomatoes, chopped
  • 1 medium potato, peeled and chopped
  • 5-6 fresh basil leaves, chopped
  • 3 cup vegetarian broth
  • Salt to taste
  • Black pepper to taste
  • ½ tsp lemon juice (optional)
  • bunch of fresh spinach, chopped
  1. In a pot, add 4 cups water, bay leaf, red chili flakes, 1 tsp garlic paste and red kidney beans (rinsed and discard the soaking water). Bring it to a boil. Cover the pot with a lid and simmer on medium for ½ hour or until beans get cooked.
  2. Meanwhile, take a deep pot. Add olive oil. Once oil gets hot, add onions and ½ tsp garlic. Saute and cook until onions are softened through. Add celery, carrots and oregano. Cook for few minutes and add zucchini and potato. Cook for another few more minutes and add tomatoes, basil leaves, broth. Stir it all together. To it add the cooked red kidney beans along with the liquid they cooked into. Stir it all together. Add salt and black pepper to taste. Cover and let it simmer for an hour for the flavors to develop.
  3. Once ready, taste and adjust seasoning if needed. Add lemon juice if desired. Add chopped spinach and stir. Serve hot with Parmesan cheese (optional).
Recipe by Naive Cook Cooks at https://www.naivecookcooks.com/healthy-spinach-minestrone-soup/