onejdlady avatar
By Michelle Tow
from San Diego, CA

I get rave reviews for this soup! It's fresh and healthy and easy on the waistline, so what more could a gal want?! I usually buy a large pre-made mirapoix from the grocery store and bagged spinach, so that shaves off a lot of the time because all I have to cut is parsley and zucchini, but when I take the time to dice the veggies myself I end up liking it better. You can use any kind of beans you like, (1 can ea. of light and 1 dark colored bean) or leave them out entirely. Enjoy ... if anybody ever tries it! lol

serves 12
prep time 30 Min
cook time 45 Min
method Stove Top


  •   2 Tbsp
    olive oil
  •   1 large
    onion, diced
  •   2 c
    carrots, diced
  •   1 c
    celery, diced
  •   4 clove
  •   1 c
    zucchini, diced
  •   3 box
    vegetable stock (32 oz)
  •   28 oz
    muir fire roasted crushed tomatoes
  •   2 Tbsp
    tomato paste
  •   2 Tbsp
    red wine vinegar
  •   1/2 c
    red wine
  •   1 c
    italian parsley, chopped
  •   4 c
    fresh spinach (1 bag)
  •   1 pinch
    salt and black pepper (to taste)
  •   1 Tbsp
    better than bullion vegetable base
  •   1 can(s)
    kidney beans, canned 16 oz
  •   1 can(s)
    great northern beans, canned 16 oz

How To Make

  • 1
    Prep the veggies by dicing them all into very small similar size cubes.
  • 2
    Sautee the onion, carrots and celery on low heat in 2 TB olive oil, or the oil of your choice until the onions turn translucent and then add the diced garlic. Stir in the garlic and let sautee about 1 more minute, then add zucchini.
  • 3
    Add all remaining ingredients other than the beans and vegetable base, and let simmer for about 30 mimutes.
  • 4
    Drain and rinse the beans and then add to the pot. Stir in beans and 1/2 of vegetable base (I mix it in with about a 1/2 cup of the hot soup stock in a cup so that it blends in easily rather than plopping a lump into the soup). Stir and simmer for about 2-3 minutes to incorporate the stock and then taste the soup. If you want more flavor and salt, add the rest of the vegetable base mixed into the stock.
  • 5
    Simmer about 5 minutes so all the flavors can come together and then it's ready to serve.