• 1 medium onion, chopped
  • 1 medium carrot, chopped small
  • 2 ribs celery, diced cup
  • 2 cloves garlic, minced
  • 3 cups vegetable broth (organic if possible)
  • 1 15- ounce can diced tomatoes with juice (No BPA)
  • 1 15-ounce can Great Northern White Beans, drained (No BPA)
  • 3 cups chopped Spinach
  • 2 tsps dried oregano
  • Salt and pepper, to taste
  • 2 Cups cooked quinoa or organic brown rice (Optional)


In a large soup pot, sauté the onion, carrot, celery and garlic in 1/4 cup vegetable broth 3 minutes.

Add beans, vegetable broth, diced tomatoes (and juice), spinach and oregano to the pot, stirring to combine.

Bring to a boil, then reduce to a medium simmer. Heat for 8-10 minutes. If you want to make it a more substantial meal add 2 cups cooked quinoa or organic brown rice just before serving.

Serves 2-3

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