Springer's Kitchen

Vegetarian. High-Altitude. Mormon. Food.

Creamy Vegetable Soup

on 2012 November 3

Just over 10 years ago, I was served an amazing vegetable soup with cornbread on my mission.  I asked the sister for the recipe, and she gave me instructions over the phone.  Finally this summer I felt that I was competent enough in the kitchen that I could try decoding my decade-old hurried scribbles.  This is the result.

My favorite part?  My husband, who doesn’t like beans, loves this soup, and I love that he enjoys eating something healthy. 🙂  (P.S. It’s even vegan!)

Ingredients

  • 2 15-ounce cans white beans
  • olive oil
  • water
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 6 cups vegetable broth
  • 1 15-ounce can diced tomatoes (not drained)
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • salt & pepper
  • 1 cup green beans, chopped
  • 1 15-ounce can kidney beans
  • 1 cup or so of fresh chopped zucchini &/or yellow squash
  • 1 cup small pasta of choice (I use shells)
  • handful of spinach leaves

Directions

In a blender or food processor, puree the beans with enough oil and water to make a smooth paste.  Set aside.

In a large pot, saute onion in oil until translucent (or beginning to caramelize, if you hate onions like I do).  Add garlic, carrot, and celery, and saute a few minutes more.  Add broth, tomatoes, basil, oregano, salt and pepper to taste, and green beans.  Bring to a boil.  Toss in kidney beans, zucchini, and pasta.  Boil until pasta is al dente.  Reduce heat, add spinach leaves, and simmer until wilted.  Stir in white bean puree and simmer until heated through.

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