Easy Bean and Vegetable Soup

By Harleygirl

Ingredients

• 5 cups fatfree vegetable broth, (or use water with optional veg. bouillon)
• 14 1/2 ounces diced tomatoes -- Italian style
• 15 ounces canned kidney beans, drained and rinsed
• 15 ounces canned cannelini beans, chickpeas, or other white beans, drained and rinsed
• 2 pounds chopped vegetables (may be frozen)--any combination--try to include carrots, broccoli, green beans, cauliflower, zucchini
• 1/2 cup diced potatoes or corn kernels (may use frozen, oil-free hash browns)
• 2-4 cloves garlic, minced
• 1 teaspoon basil
• 1/2 teaspoon oregano
• 1/2 teaspoon marjoram
• 1/4 teaspoon thyme
• freshly ground black pepper
• 1/2 teaspoon Tabasco, or other hot sauce
• 4-6 ounces fresh or frozen spinach

Preparation

Step 1

Combine all ingredients except spinach in a large sauce pot. Bring to a boil, reduce heat, cover, and simmer for 25 minutes. Add additional broth if necessary. Add spinach and cook for 5 more minutes before serving.