Beany Minestrone Soup

Prep: 20 minutes Cook: 1 hour

Serves:8

Ingredients

  • 1 onion, chopped
  • 2 tsp garlic, minced
  • 2 stalks celery, sliced
  • 2 carrots, sliced
  • 6 1/2 cups vegetable broth
  • 15 ounce can fire roasted tomatoes, chopped
  • 8 ounce can tomato sauce
  • 6-8 fingerling potatoes, chunked
  • 1 1/2 cups fat-free refried beans
  • 1 bay leaf
  • 2 tbsp parsley flakes
  • 1 1/2 tsp basil
  • 1 1/2 tsp oregano
  • several twists freshly ground pepper
  • 15 ounce can kidney beans, drained and rinsed
  • 3/4 cup frozen corn kernels
  • 1/2 cup uncooked whole wheat elbows
  • 2 cups Swiss chard, chopped
  • 1 tsp balsamic vinegar

Directions

Place the onions, garlic, celery and carrots in a large pot with 1/2 cup of the vegetable broth. Cook, stirring frequently for about 5 minutes, until onions are softened. Add the remaining broth, tomatoes, tomato sauce, potatoes, refried beans, bay leaf, parsley, basil, oregano and black pepper. Bring to a boil, reduce heat, cover and simmer for 25 minutes, stirring occasionally to smooth out the refried beans. Add the kidney beans, corn and whole wheat elbows. Continue to cook for 20 minutes. Stir in the chard and balsamic vinegar and cook an additional 10 minutes until chard is softened. Remove bay leaf before serving.

Hint: If you do not have leftover beans in your refrigerator, substitute one 15 ounce can of fat-free refried beans.