Vegetable Soup

Spice up a cool evening with this comforting soup. It’s hearty and full of vegetable goodness.

• 2 tbsp olive oil
• 1 medium yellow onion, small dice (approx 1 1/4 cup)
• 2 cloves garlic, minced
• 1 large baking potato, small dice (approx. 2 cups)
• 1 large or 2-3 small/medium carrots, peeled and small dice (approx. 1 cup)
• 1 16 oz jar of Jule's Classic Spicy
• 1 15 oz can great northern or cannellini beans, drained and rinsed
• 3 cups vegetable broth
• 3 cups fresh spinach, packed
• 1 tbsp parsley, minced
• Salt & pepper to taste

In a medium pot, heat olive oil over medium heat. Add onion, garlic, carrot and potato and stir well. Cook for 8-10 minutes until the onion is completely translucent, stirring every 2 minutes or so to ensure that the garlic, especially, doesn’t burn.

Stir in the jar of Classic Spicy, beans and broth. Raise the heat to medium high to bring the soup to a boil. Once boiling, lower the heat and continue to gently simmer, uncovered, for 25 minutes, stirring occasionally. Keeping the soup over the heat, stir in the spinach, add the parsley and season to taste with salt and freshly cracked black pepper Serve the soup once the spinach is sufficiently wilted.