Rainbow Vegetable Soup

PREP TIME:
20 MINUTES

COOK TIME:
20 – 30 MINUTES

TOTAL TIME:
45 – 50 MINUTES

Author: Christi Davis
Recipe type: Gluten Free / Dairy Free / Vegan / Cleanse Friendly
Yield: 6-8 Servings

Ingredients:

• 2 TBSP Olive Oil
• ½ Large Red Onion (1/2 cup) Diced
• 2 TBSP Diced Shallot
• 2-3 Garlic Cloves Minced
• 1 Cup Sliced Carrots
• 1 Cup Sliced Celery
• 1 ½ Cup Diced Zucchini
• 1 Cup Sliced Red Cabbage
• 1 Cup Sliced Mushrooms
• 1 Teaspoon Dried Rosemary
• 1 Teaspoon Dried Thyme
• 1 ½ Teaspoons Salt
• Cracked Black Pepper To Taste
• 6 Cups Organic Low Sodium Vegetable Broth
• 1 15.5 oz Can Cannellini Beans with liquid
• 1 14 oz. Can Fire Roasted Diced Tomatoes
• 1 ½ – 2 Cups Sliced Spinach

Instructions:

1. In large soup pot add olive oil and warm at medium heat. Add onion and shallot – let cook 3-5 minutes. Add Garlic and cook another 1 minute.
2. Add carrots, celery, zucchini, cabbage – cook down about 5-7 minutes. Add mushrooms and cook another 2-3 minutes. Adjust heat accordingly.
3. Season veggies with rosemary, thyme, salt and pepper.
4. Add broth, beans and tomatoes. Stir and let simmer for another 20-25 minutes.
5. 5 minutes before serving, add spinach to pot – let wilt down.
6. Serve over 1 of the following: Rice Noodles / Gluten Free Pasta (brown rice/chickpea) / Brown Rice / Quinoa

*Try and use all organic ingredients if possible.