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It's still winter, even in Southern California and this is the perfect soup for the season. Sun-dried tomatoes are the secret ingredient and everything else just seems to warm your whole insides. This recipe has been adapted from Vegetarian Times.
As Rachel Ray would say, this recipe is a "Stoup", thicker than a soup but thinner than a stew.
Ingredients:
2 Tablespoons Olive Oil
3-4 Cloves Garlic minced
1/2 teaspoon Red Pepper Flakes
1 Large Onion chopped
3 Carrots chopped
3 Ribs of Celery with the leaves chopped
1 Zucchini or Crookedneck squash chopped
1/2 teaspoon Fresh Rosemary chopped
2-3 cups( I like 3) Low-Sodium Vegetable Broth( I use Trader Joe's)
1 15oz. can diced tomatoes
1 or 2 cans(2 cans will make it thicker)(I have done it both ways) White Beans (Cannellini or White Kidneys or any kinds of bean you like)
1/2 cup Oil-Packed Sun-Dried Tomatoes, drained and chopped(I use Trader Joe's juliened)
1Tablespoon oil from Sun-Dried Tomato jar
1 10oz. bag baby spinach ( you can use Swiss Chard)
1/2 tsp. Fresh Thyme chopped
1/2 cup Fresh Basil for garnish
Directions:
Heat oil in large soup pot. Add garlic and red pepper flakes, cook for 1 minute. Stir in onion,carrots, celery, zucchini, and rosemary, and cook 15 minutes.
Add broth,tomatoes, and beans, sun-dried tomatoes and sun-dried tomato oil.
Season with salt and pepper. Simmer 15 minutes.
Add spinach and thyme. Simmer 10 more minutes.
Remove pan from heat and stir in basil. Enjoy!
Enjoy more recipes on Simply Sugar & Gluten Free
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