Karen’s Vegetable Soup

12/06/2013

Ingredients:

• 2 Tablespoons Olive Oil
• 3/4 cup chopped onion
• 3/4 cup chopped celery
• 2 cloves garlic, minced
• 3/4 cup chopped carrots
• 1 (19 ounce) can black beans
• 1/2 cup shredded cabbage
• 1 cup baby spinach
• 2 cups marinara sauce
• 1 cup cubed potatoes
• 4 cups vegetable broth
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• 1/2 teaspoon chili powder
• 1/2 cup elbow macaroni
• Grated Parmesan Cheese (optional)

Directions:

1. Heat oil in a heavy pot over medium heat. Add onion, celery, carrots, and garlic; sauté for a few minutes.

2.  Add beans, cabbage, spinach, marinara sauce, potato, broth, chili powder, salt, and pepper to the pot. Bring to a boil, cover, and reduce heat. Simmer for approximately 30 minutes.  You may want to add more broth or water depending on how thick you like your soup.

3.  Add pasta, and simmer for 30 more minutes. Season to taste and serve hot with grated cheese (optional).

Note:  This recipe was inspired by the wonderful organic produce found in my Donate Naturally box (see the review here).  You can substitute the vegetables for whatever you have in your fridge!  Marinara sauce can be substituted with diced tomatoes.