Meatless Monday: Farmhouse Bean Soup

Thanks to convenient and nutritious canned beans, this soup is a fast
and tasty weeknight main dish. Just add a side salad and a plate of
corn tortillas.

Serves 6. Prep time: 15 minutes active; 30 minutes total.

2 tablespoons Field Day olive oil
1 yellow onion, diced
1 large carrot, peeled and diced
3 parsnips, peeled and diced
3 cloves garlic, peeled and minced
1 15-ounce can Woodstock diced
4 cups Field Day vegetable broth
2 teaspoons dried rosemary
2 teaspoons dried thyme
1 15-ounce can Field Day Great
Northern beans, rinsed and
1 15-ounce can Field Day pinto
beans, rinsed and drained
1 15-ounce can Field Day kidney
beans, rinsed and drained
5 cups fresh spinach, chopped
Salt and black pepper to taste


In a large pot, heat the oil over medium-high heat. Add the onion, carrots, parsnips and garlic and sauté 5 to 7 minutes. Add the tomatoes, broth and herbs and bring to a boil. Add the beans, reduce heat to simmer and cook 20 to 30 minutes until vegetables are tender. Stir in the spinach and season with salt and pepper to taste. Serve warm.