If you don't have all of these ingredients, that's cool, wing it with what you've got. Different beans, chicken instead of beans, different veggies. You'll still get something great. Just think of your soups like a symphony and over time and with practice, you'll learn what goes together to create perfect flavors.Here ya' go:
Ingredients
2yellow onionschopped
2carrotschopped
3celery stalkschopped
1/2sweet red pepperchopped
4clovesof garlicchopped
1small head of broccoli cut into small flowerettes
Some handfuls of fresh spinach leaves
1sprig of fresh rosemaryI don't always have this in the fridge–I just happened to have some from a previous recipe or 1/2 tsp dried
1can kidney beans
1can garbanzo beans
16ozcan of chopped whole tomatoes
6cupsof water
2tbspOlive oil
Red pepper flakes1/4 tsp
Salt and pepper to taste
Instructions
Saute the onion until slightly translucent.
Add all of your other veggies and saute for about 3 minutes.
Add the canned tomatoes, water, and rosemary sprig, bring to a boil, turn down, and simmer vigorously for 30 minutes.
Stir a few times here and there. Add the beans and seasonings. Cook another 10 minutes.
Notes
Voila. Done, gorgeous, and delicious.This should serve 6-8 with generous portions.