I am beyond thrilled that its March because it means we are just that much closer to Spring and I cannot wait! It does seem that Mother Nature is not yet ready since we are currently getting a lovely snowy icy mix here in NJ. So with that said, the soup pot is sticking around a little longer! Tonight I made this fabulously healthy and hearty 5 Bean & Vegetable Soup!
Now I do have to say this, while I’m calling it my 5 Bean & Vegetable Soup my inspiration was a soup my Grandmother made last week. While I was cooking this one up my Grandma she said I should call it Grandmas Soup… I semi jokingly responded with “Grandma, when you write down what you put in your soup I’ll name it after you”. She’s so funny!! I’m sure many of you can relate… my grandparents never ever wrote anything down so I have made it a point to sit there and watch while certain recipes were being made to take notes in hopes that I can recreate it when the time comes.
Like I said, this soup is hearty and oh so healthy! A mix of 5 beans, tomato, escarole and spinach; it works! The base starts with olive oil, onion, garlic, tomato paste and a bay leaf. Then a whole lot of water along with a can of diced tomatoes, the escarole and a great variety of beans are added and simmered away to allow the flavors to blend. At the very end some baby spinach is added just to wilt and I did go ahead and serve it with itty bitty tubetti pasta.
This recipe makes a nice big pot so invite some family or friends over to enjoy it together or you can freeze half the batch for another day. Also, feel free to use whatever beans you like most or just happen to have on hand… either way it’ll be great!
So this may sound silly but with all those cans to open for this soup, a GREAT can opener is a must! There is nothing worse the struggling with a can opener that struggles to get around the can smoothly and that is killing your hand in the process! Let me tell you, I’ve found a perfect one… the Bru Joy Stainless Steel Can Opener!
Opening 6 cans was effortless thanks to the ultra sharp cutting discs and the nice big turning knob! I have since thrown away the awful can opener I had prior with the metal knob, goodbye hand cramping! The quality of the Bru Joy Can Opener is top notch and no doubt will be lasting me a VERY long time!!!!
Before I get to the recipe for this tasty soup I have exciting news, I’ve got a $5 off coupon code for you!!! Simply type “LTKHVPYC” into the promo code for the Bru Joy Stainless Steel Can Opener to get this great product at a discount!
- Olive oil
- 1 large sweet onion, small dice
- 8 garlic cloves, sliced
- 1 can tomato paste
- 1 bay leaf
- 1 can diced tomatoes
- 1 can red kidney beans
- 1 can chickpeas
- 1 can cannellini beans
- 1 can navy beans
- 1 can pink beans
- 1 bunch escarole, rough chopped
- 7 oz baby spinach
- 2 gallons of water or vegetable broth
- tubetti pasta, cooke to al dente, drained and set aside
- In a large pot, over medium low heat, add enough olive oil to coat the bottom of the pot.
- Add in the onion, garlic, bay leaf and tomato paste. Season with salt and pepper. Cook until the onion and garlic are softened.
- Stir in the diced tomatoes, escarole. beans and water or broth. Again season a bit with salt and pepper. Crank the heat up to a medium/ medium high and allow the soup to simmer hard for about an hour.
- Stir in the baby spinach and cook for a couple minutes.
- Taste the broth and season with salt and pepper to taste. Serve with a little bit of the pasta.
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