Bean and Spinach Soup Recipes from Food4Life

Ingredients

• 2 cups organic, low sodium white kidney beans (cannellini), canned or home cooked
• 1-2 cups organic, low sodium kidney or red beans, canned or home cooked
• 1 cup organic, low sodium garbanzo beans (chickpeas), canned or home cooked
• 4 cups fresh spinach or escarole, washed, drained, and chopped or 10 oz package of frozen chopped spinach
• 4 cups vegetable broth
• 2 medium onions, chopped
• 1 large garlic clove, minced
• 1 tsp dried basil
• 1 Tbsp dried parsley
• 1 tsp dried oregano
• pepper to taste