Gluten-Free Yummy Veggie Soup

Submitted by Momginerd

"I had a bunch of items in my pantry that I wanted to try and use up. As a result I came up with this filling, yet very healthy, soup. Enjoy!"

 

• Ready In: 20mins
• Ingredients: 11
• Yields: 8 cups
• Serves: 6-8

ingredients

• 907.18 g box vegetable broth, low sodium
• 236.59 ml mixed grains (I use Trader Joe's)
• 425.24 g can organic low sodium diced tomatoes, undrained
• 29.58 ml balsamic vinegar
• 4.92 ml dried oregano
• 14.79 ml dried basil
• 4.92 ml garlic powder
• 170.09 g frozen chopped spinach
• 236.59-473.18 ml water
• 425.24 g cannellini beans
• 4.92 ml parmesan cheese, grated

directions

1. Heat broth to boiling.
2. Add grains and dried spices and return to boiling.
3. Continue boiling for 5 minutes.
4. Add diced tomatoes and basalmic vinegar and boil for 5 minutes.
5. Add water, spinach and beans and simmer until hot.
6. Serve in bowls with parmesean garnish, if desired.