Vegan Navy Bean Soup w Marinara Sauce
A quick and hearty soup that comes together in minutes using navy beans and marinara sauce.
Servings: 4
Ingredients
- 1 can navy beans 15 oz
- 1 cup carrots washed, peeled and sliced
- 1/2 cup onions chopped
- 1 cup spinach leaves roughly chopped
- 2 cloves garlic crushed or minced
- 1 tbsp olive oil
Spices
- 1.5 tsp salt
- 1 tsp pepper
- 1 tsp dried Italian herbs
- 1 tsp red chili flakes
Instructions
- Wash, peel and slice 2-3 carrots to yield 1 cup carrots. The slices should not be too thin, about 1/2 cm each. 1/2 cup onion, chopped2 cloves of garlic, crushed
- Heat 1 tbsp oil in a large pot.
- Add the crushed garlic and sauté for a few seconds till it releases its divine aroma and turns slightly golden.Then add the onions and sauté till transparent.Add the chopped carrots and sauté.
- You can transfer everything to a slow cooker at this step if you want the soup to cook slowly for 2-3 hours before eating it.
- Then add:1 can of navy beans and 3 cups of water.1 cup marinara sauce (store bought).1 cup spinach leaves, roughly chopped.1.5 tsp salt1 tsp pepper 1 tsp dried Italian herbs (oregano, rosemary, basil, etc.)1 tsp crushed red chili flakes
- Stir and cover the slow cooker, set on low and let the soup simmer slowly till ready to serve (at least 2 hours).
- If you are not using a slow cooker, cover the pot and allow the soup to come to a boil on medium heat, then turn down the heat and let it simmer for 10 minutes till the veggies are cooked.
- Turn off the heat and let it stand for 5 minutes.Serve hot with any crusty bread or crackers.