Recipe by shelly0401
"A good soup to use up vegetables."
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garlic, finely chopped
1 (32 ounce) carton
1 (28 ounce) can
diced tomatoes, undrained
chopped fresh spinach
1 (15.5 ounce) can
cannellini beans, drained and rinsed
ground black pepper
Extremely good, but I need a WAY bigger pot than what I have! :)
Made this for a neighbor who had been ill. When she brought me back the container she brought me three jars of different spices that "might have improved it." I didn't think it was too bad. Did need a bit of "something" -- glad she figured it out for me. LOL! (Pretty nervy if you ask me.)
This is an excellent vegetable soup. I cut the number of servings down as needed. However I used a whole can of beans and the soup was too thick. I thinned it with additional chicken broth. I also used diced tomatoes with garlic and chili peppers. Made for a very spicy soup!
I found this soup fast and flavorful. I had a bowl this morning and It hit the spot. I'm a diabetic and find soup is a good way to control my salt,fat and carbs. The only thing I changed was to trade the pasta for kidney beans and used V8 juice instead of tomato juice. Otherwise I stayed with the recipe. For lunch I am going to add a dollup of sour cream. yum! this ones a keeper. Tomorrow I think I will add some string beans. Thanks Shelly
Excellent recipe for a vegetable, passed it on,will definitely make it again
As is, I found it somewhat plain. I added cayenne, basil, a little liquid smoke & heavy on the black pepper to give it some zip. Served with fresh grated parmesan.
This soup is quite bland. My husband added some Tabasco sauce to his bowl and liked it better after that.
* Percent Daily Values are based on a 2,000 calorie diet.
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