- Drain and rinse canned kidney and navy beans, and wash and chop all vegetables into preferred bite-sized pieces. Sauté carrots with butter/oil over medium heat until just soft, about 4 minutes.
- In a large soup or stock pot, combine all ingredients except spinach , and pour broth over. Stir well. *Special Note: if you prefer to use dried beans, be sure to soak overnight, or at least 4 hours before assembling your soup. Strain and rinse before adding to the soup pot.
- Bring soup to a rolling boil, reduce heat to medium, and cover.
- Simmer your soup 10-15 minutes, until pasta is just tender. "If you prefer your soup to have more liquid, feel free to add additional broth by the cup at this stage until your desired consistency."
- Turn off heat, remove bay leaves, and add spinach into the soup and cover, allowing the tender greens to wilt, approximately 2-3 minutes.
- Serve immediately, with finely grated parmesan and fresh parsley for topping.
Enjoy this healthy and comforting plant-based soup all winter long, by experimenting with different seasonal vegetable combos! It goes great alongside a grilled sandwich, or a protein of your choice.
You can also meal-batch and freeze this recipe, by cooling it completely, and storing in freezer-safe glass or plastic containers. Or, try our favorite low-waste way to store your soup - pour cooled soup right back into your resealable Kaslo Sourdough packaging! Enjoy up to 3 months later, and be sure to thaw in the fridge before reheating.
