Ingredients
3 tbsp. Safflower Oil
5 garlic cloves, minced
2 white onions, minced
5 celery stocks, chopped
5 carrots, peeled and chopped
4 c. vegetable broth
2 15 oz. cans tomato sauce
1/2 c. red wine
1/3 c. pearl barley, rinsed
1 15 oz. can kidney beans, drained and rinsed
2 c. firmly packed spinach (or 1 prepackaged bag)
1 tsp. dried oregano (or 1 tbsp. fresh)
2 tsp. dried basil (or 2 tbsp. fresh)
1 c. frozen green beans
3 zucchini (yellow or green) , quartered and chopped
salt, pepper and red pepper flakes to taste
*Parmesan cheese optional
Preparation
Step 1: Dice garlic, onions, celery, carrots, zucchini, and basil. Open vegetable broth, tomato sauce, kidney beans and wine.
Step 2: Heat the oil in a large pot on medium heat. When the oil is hot, add onions and saute them for 4 minutes. Add the garlic and stir continuously for 2 minutes. Add the carrots and celery. Stir continuously for another 2 minutes. It should be smelling really good by now!
Step 3: Add the vegetable broth, tomato sauce, red wine and pearl barley. Bring the soup to a boil.
Step 4: Add the kidney beans, spinach, oregano and basil. Turn the heat to low and put a lid on the soup. Crack the lid a little bit so steam can come out. Let it simmer for 35 minutes.
Step 5: Add the green beans and zucchini. Re-cover it with a lid and cook for another 7 minutes.
Step 6: Remove it from heat and take off the lid. Salt and pepper to taste.
Step 7: The soup is done! Serve it with freshly grated Parmesan cheese and red pepper flakes.
