Pinto Bean Veggistrone
A hearty soup to battle the coldest weather.
1 carton of Jack's Quality Organic Low Sodium Pinto Beans
2 tablespoons extra-virgin olive oil
2 cups chopped onions
2 cups chopped celery
1 cup chopped green bell pepper
4 cloves garlic, minced
3 cups chopped cabbage
3 cups chopped cauliflower
2 cups chopped carrots
2 cups green beans, cut into 1-inch pieces
8 cups low-sodium vegetable broth or chicken broth
2 cups water
15-ounce can tomato sauce
14-ounce can diced tomatoes
1 bay leaf
4 cups chopped fresh spinach
½ cup thinly sliced fresh basil
10 tablespoons freshly grated Parmesan cheese
Heat oil in a large soup pot over medium heat. Add onions, celery, bell pepper and garlic; cook, stirring frequently, until softened, 13 to 15 minutes. Add cabbage, cauliflower, carrots and green beans; cook, stirring occasionally until slightly softened, about 10 minutes more.
Add broth, water, tomato sauce, tomatoes, beans and bay leaf; cover and bring to a boil. Reduce heat and simmer, partially covered, until the vegetables are tender, 20 to 25 minutes. Stir in spinach and simmer for 10 minutes more.
Discard the bay leaf. Stir in basil. Sprinkle with parmesan cheese and enjoy!