Beany Minestrone Soup
By Mary McDougall
Prep Time: 20 min
Cook Time: 60 min
1 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.