spinach & bean soup
1 tablespoon olive oil
2 medium carrots, peeled and
cubed
1 onion, peeled and chopped
2 cloves garlic, peeled and
minced
3 tablespoons soy sauce
1 tablespoon fresh rosemary
leaves, chopped
1 teaspoon fresh thyme, chopped
4 cups Rapunzel® bouillon
1 can organic great north beans
1 large bunch organic spinach
Over
medium heat in a large soup pot sauté the onions, carrots and garlic in the
olive oil. Once the vegetables are soft, but still holding their shape add the
soy sauce, rosemary, thyme, and vegetable herb stock. simmer for about 5-10
minutes. Add the beans and spinach last and simmer for another 5 minutes until
the spinach begins to wilt.
