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bowl of tomato soup with veggie chunks in it. blue background and spoon in bowl
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Garden Veggie & Grain Soup

It's nearly Minestrone, right?
Course Main Course, Side Dish, Soup

Ingredients

  • 1 Tbsp olive oil
  • 1 yellow onion
  • 4 cloves garlic
  • 3 carrots
  • 3 ribs celery
  • 1 15 oz. can kidney beans
  • 1 15 oz. can fire roasted diced tomatoes
  • 1/2 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • Salt and pepper
  • 1 cup quinoa or rice uncooked
  • 4 cups vegetable broth
  • 2 cups water
  • 1 cup frozen spinach or desired greens

Instructions

  • Mince garlic, dice onion, and saute in olive oil over medium-low heat until onions are soft.
  • Wash carrots and celery then slice into 1/4-inch pieces. Add carrot and celery to the pot and continue to sauté until soft (~ 5 min).
  • Rinse quinoa or rice. Drain and rinse kidney beans.
  • Add quinoa, kidney beans, diced tomatoes (with juices), basil, oregano, smoked paprika, and pepper to the pot.
  • Mix in vegetable broth and water. Cover pot and turn heat to medium-high until it comes to a boil.
  • Lower heat and let simmer for 25 minutes.
  • Stir in spinach or desired greens until heated through. Taste and adjust seasoning. Serve hot and enjoy!

Notes

Add whatever seasonal veggies you have around and your family's favorite meat right to the pot for a cozy meal.