Great "Stuff I Had around" Soup!

  INGREDIENTS

·      3 T extra virgin olive oil

·      nice amount garlic powder (or cloves, if have)

·      hot pep flakes (optional)

·      about 15 baby carrots, cut up

·      2 large onions, cut up

·      about 6 stalks celery, with tops, cut up

·      one can cannellini beans, drained and rinsed (standard like 14 oz size) (or use dried oned)

·      one can chick peas, drained and rinsed (same size) (or use dried ones)

·      one can diced tomatoes (large, like about 28 oz) (or can use fresh tomatoes, or sauce or Italian canned plum tomatoes, or crushed, I’m sure)

·      veg broth – about 16 ounces – I used what I had leftover of 2 different types – I don’t think it matters – could probably use cubes if had to

·      water

·      about half bag frozen broccoli florets (could use fresh, I’m sure)

·      one box frozen whole leaf spinach (could use fresh, or chopped, I’m sure)

·      black pep

·      dried oregano

·      dried parsley (could use fresh, I’m sure)

·      good amount sage

·      even more rosemary

DIRECTIONS:

·      Heat oil, garlic, hot pep (if using) in soup pot

·      Add the carrots, onions, and celery

·      Cook with lid on til softened (10 minutes or more)

·      Remove cover and sautee (another 10 or so – they’ll start to look translucent), stirring a little bit

·      Throw in the cannellini beans and chick peas and diced tomatoes and veg broth , broccoli, spinach, and water (a cup or two of water – til you think it looks like you want it to)

·      Add the spices

·      Stir

·      Bring to boil

·      Then simmer, covered (or uncover on and off if it won’t stop boiling) for about 2 ½ hours, stirring every 10 – 15 minutes

Enjoy!