Italian Vegetable Soup – Just Right Anytime

This is a seriously good soup. It can be finished on the stovetop or put all the ingredients in a crock-pot on low to cook all day to have the rich aroma greet you when you get home at the end of a long day.  There are lots of good vegetables in this thick soup to make it extra healthy and extra good.  Low in carbohydrates (no pasta, rice, or potatoes) and high in flavor, this soup makes a filling meal when served with your favorite crusty bread. I love making this soup and enjoying it for a day and then freezing the leftover soup for future quick meals.  Be creative and substitute/add other vegetables you like to make this soup unique to you. Enjoy a bit of ‘edible life insurance’ with this soup. Live to eat, and eat to live!

2 tablespoons olive oil

1 – 28 ounce can whole tomatoes

2-cups prepared pasta sauce

1-quart vegetable or beef stock

1 – 15 ounce can butter beans rinsed & drained

1 large onion roughly chopped

1 – cup sliced mushrooms

1-cup chopped celery

1 cup fresh or frozen green beans, diced

¾-cup chopped, frozen spinach

2 medium carrots, sliced

2 cloves garlic, crushed

2 tablespoons dried parsley

1-cup red wine

1 tablespoon dried oregano

2 teaspoons dried basil

1 teaspoon dried rosemary

1-teaspoon ground marjoram

1-teaspoon pepper

2 teaspoons salt

In a large pan heat the oil until just hot.  Add the onion and cook three minutes. Add the garlic, celery, and mushrooms and continue to cook for five minutes on medium heat, stirring often. Drain the tomatoes and add the liquid to your soup pot. Cut the tomatoes into quarters and add to the soup.  Add the pasta sauce, wine, and stock. Stir well. Add the spinach, carrots, butter beans, and green beans. Stir and cook five minutes.  Add all the spices. Reduce heat to medium – low and cook an additional 20 minutes or until carrots are soft. Serve with a sprinkle of Parmesan cheese.