Prep Time
30 minutes
Cook Time
15 minutes
Yield
6 Servings
Ingredients
2 tablespoons olive oil
1 onion, yellow (diced)
1 carrot (peeled and diced)
3 parsnip (peeled and diced)
3 cloves garlic (peeled and minced)
1 can tomato, diced (15 oz)
4 cups stock, vegetable
2 teaspoons rosemary, dried
2 teaspoons thyme, dried
1 can beans, great northern (15 oz can, rinsed and drained )
1 can beans, pinto (15 oz can, rinsed and drained)
1 can beans, kidney (15 oz can, rinsed and drained)
5 cups spinach (chopped)
salt (to taste)
black pepper, ground (to taste )
Instructions
In a large pot, heat the oil over medium-high heat. Add the onion, carrots, parsnips and garlic and sauté 5 to 7 minutes. Add the tomatoes, broth and herbs and bring to a boil. Add the beans, reduce heat to simmer and cook 20 to 30 minutes until vegetables are tender. Stir in the spinach and season with salt and pepper to taste.
Serve warm.
Notes
Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.