• Molly

Italian Vegetable Soup

It seems like everyone I know is getting the flu! It makes me want to stay in my house and not come out until late March or April to stay away from all the germs!! YES, I am a total germophobe! I am always sanitizing, doing shots of wheatgrass and ginger, taking all kinds of homeopathic vitamins and doing essential oils to name a few. If I told you all the things I actually do, you would truly think I am insane and over the top. Well maybe I am a little insane but I'm totally unapologetic about it :)

So with illnesses taking everyone down, I always try to keep healthy things in the refrigerator to keep our immune systems strong and that always includes good soups. Sophie is now requesting this one for her lunch, so I think it's a winner. I've had this recipe for over 20 years and it doesn't even have a name, so I am calling it Italian Vegetable Soup.

Ingredients -

1 cup chopped onion

1 chopped red pepper

1 tsp dried Italian seasoning

3 chopped garlic cloves

2 cups chopped fresh spinach

1 can navy beans

1 can diced tomatoes (sometimes I use fire roasted tomatoes)

1 small jar artichoke hearts

14 - 16 oz of chicken or vegetable broth (you can always add extra)

Optional -

cheese tortellini

parmesan cheese

Saute onion, red pepper, Italian seasoning and garlic in 2 tsp of olive oil. Add 2 cups chopped spinach (sometimes I add extra), 2/3 cups water, 1 can drained navy beans, chicken or vegetable broth and 1 can diced tomatoes with juice. Add in drained and chopped artichoke hearts. Bring to a boil, reduce heat and simmer.

I also cook cheese tortellini on the side to drop in the soup if you want to make it more heartier. Top with parmesan cheese.


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