Vegetable Bean Soup

 photo Vegetable Bean Soup.jpg

Vegetable Bean Soup

1 honey onion, finely diced
3 celery sticks, finely diced
2 cups carrots, finely diced
2 garlic cloves, minced
1 900mL carton low salt vegetable broth
1 can red kidney beans, rinsed and drained
1 can white kidney beans, rinsed and drained
2 tsp dried basil
2 tsp ground black pepper
1 tsp sea salt
1 Tbs lemon juice
2 tsp extra virgin olive oil
1 bag frozen chopped spinach
1 1/2 cups small soup noodles or orzo, uncooked
Using a food processor or blender purée the beans with some of the vegetable broth and add to a large pot. Add all the ingredients and seasonings (not the spinach or the noodles), add water until level reaches 2″ from pot top. Bring to a boil, lower heat and simmer for 45 minutes. Add frozen spinach and stir until defrosted… Bring to a boil again, add noodles and stir well. Bring to a boil one last time, continue stirring so noodles don’t stick. Turn off heat and let pot sit on burner for 10-15 minutes… Noodles will continue to cook because of the temperature of the broth. Enjoy!!
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