Tomato & White Bean Vegetable Soup (Vegetarian)

Fantastic for cold evenings (though I like it any time) and comes together within about 30-40 minutes from start to finish! I prefer to use organic broth, beans & produce wherever possible. While not a "traditional" mix of vegetables, it is great for families with children who don't want big chunks of tomatoes, onions, etc. floating in their soup.

• Ready In: 40 mins
• Serves: 6-8
• Yields: 8-10 cups

Ingredients

• 32  ounces vegetable broth
• 2 (15 ounce) cans white beans
• 1  lb fresh asparagus, cut into bite-size pieces
• 2  tablespoons olive oil
• 3  carrots, peeled and sliced into thin coins
• 1  cup frozen corn
• 4  cups  Baby Spinach
• 1 (6 ounce) can tomato paste
•  salt & pepper
• 3  tablespoons sugar
• 1  tablespoon  minced garlic
• 2  tablespoons  minced onions
• 1  tablespoon  mixed Italian herbs
• 1 1⁄2 cups water
• 1⁄2 teaspoon crushed red pepper flakes
• 1  dash cayenne pepper (optional)

Directions

1. Start by sauteeing garlic, crushed red pepper & onion in the olive oil in a large stewpot. After about 20-30 seconds over medium heat, add asparagus and carrots, raise heat slightly and continue to stir occasionally for 5-6 minutes.
2. Add vegetable broth, tomato paste & water and bring to a simmer, stirring until tomato paste is well incorporated. Add chopped herbs (I love fresh basil, thyme & oregeno, but I also use Mrs. Dash when I don't have anything fresh on hand), sugar and salt. I don't measure salt, but I'd guess I use about 1/2-1 teaspoons Allow this to simmer, covered for about 10 minutes.
3. Add 2 cans of white beans (do NOT drain them as the liquid packed in the beans help the soup to thicken) and bring back to a simmer. At this point, taste the broth and add cayenne or a bit more salt to adjust to your preference. Add corn and baby spinach, stirring gently, and simmer for an additional 5-6 minutes.
4. I love to serve this with garlic toast, cheese quesadillas, or just by itself topped with a bit of parmesan cheese.