5 Bean & Vegetable Soup
  • 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
  1. In a large pot, over medium low heat, add enough olive oil to coat the bottom of the pot.
  2. Add in the onion, garlic, bay leaf and tomato paste. Season with salt and pepper. Cook until the onion and garlic are softened.
  3. 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.
  4. Stir in the baby spinach and cook for a couple minutes.
  5. Taste the broth and season with salt and pepper to taste. Serve with a little bit of the pasta.
Recipe by LeMoine Family Kitchen at https://www.lemoinefamilykitchen.com/2015/03/5-bean-vegetable-soup/