Ingredients

  • 2 cups multi-bean soup combination (I used Bob's Red Mill 13-Bean Soup Mixture)
  • 2 tbsp. Gustare Garlic Extra Virgin Olive Oil*
  • ½ large onion, diced
  • 3 stalks celery, thinly sliced
  • 2 large cloves garlic, pressed
  • 5 cups vegetable broth
  • 14 ½ oz can fire roasted diced tomatoes with garlic
  • 4 oz frozen spinach (no need to thaw)
  • 2 ½ tsp. Jansal Valley Chile-Lime Powder
  • 1 tsp. garlic powder
  • ½ tsp. 1830 Sea Salt
  • ¼ tsp. freshly ground pepper

Directions

1

Soak beans in water overnight. Rinse and drain excess water before use. Set aside.

2

Heat Gustare Garlic Olive Oil in stock pot over medium heat.

3

Once hot, add onion, celery and garlic. Sauté 8-10 minutes, or until tender.

4

Add broth, drained beans and all remaining ingredients. Stir.

5

Bring to boil.

6

Reduce heat and simmer 1 ¼ – 1 ½ hours, stirring occasionally, until beans are tender but still maintain their shape. Serve and enjoy!

Notes

*Gustare Leek or Cilantro Roasted Onion Olive Oils are also excellent options.

Recipe Tags

#Soups

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