Hearty Veggie Bean Soup

healthygffamily.com

Jo K

subheading: Soup:

2 tablespoon olive oil or neutral oil of choice

1 cup chopped celery

1 cup chopped carrots

2 cups chopped onion

1 teaspoon garlic powder

4 cups water

1 26 -28 oz container of crushed tomatoes

1 15 oz can black beans drained and rinsed

1 15 oz can cannellinii beans drained and rinsed

1 tablespoon dried basil

note: 2 gluten-free vegetable bouillon cubes NOTE: if we use low sodium bouillon cubes, we add ¾ teaspoon sea salt

½ teaspoon pepper

1 10oz package frozen spinach or kale my family prefers when I used slightly less than the entire bag

subheading: For serving:

Optional: Cooked brown rice or sorghum depending on how much grain you want-- just a little for texture or more

Parmesan cheese optional but recommended if not dairy-free

Directions at healthygffamily.com

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