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Smashin' Bashin' Bean Soup




Source of Recipe


Heinz


List of Ingredients




1/3 cup pitted kalamata olives
Kosher salt to taste
1 yellow bell pepper, stemmed, seeded and cut into 1/2-inch dice
4 cups Wyler's Vegetable Stock
1 zucchini (about 12 ounces) cut into 1/2-inch dice (about 2 1/2 cups diced)
1 red bell pepper, stemmed, seeded and cut into 1/2-inch dice
1 Spanish onion, peeled and chopped
2 cans (16 ounces each) Heinz Vegetarian Beans, rinsed and drained
2 large cloves garlic, peeled and chopped
Freshly ground black pepper to taste
1/4 cup olive oil
1 tablespoon chopped fresh basil
1/2 teaspoon dried thyme
4 ounces fresh spinach leaves, trimmed, washed and coarsely chopped
1 pound canned Contadina Plum Tomatoes, chopped, with their juice


Recipe



Heat the oil in a large stock pot over medium heat. Add the garlic and onion and sauté until the onion is very tender and just beginning to brown, about 10 minutes. Add the zucchini, bell pepper, basil, thyme, and 1/2 teaspoon salt. Sauté for another 5 minutes.
Stir in the Wyler's Vegetable Stock, Contadina Tomatoes with their juices and olives. Bring to a boil, reduce the heat, partially cover, and simmer gently for 25 to 30 minutes.

Add the Heinz Vegetarian Beans and spinach, and cook over medium heat just until the beans have warmed and the spinach has wilted, about 5 minutes. Season to taste with salt and pepper, and add a bit more stock for a thinner soup, if desired. Garnish with croutons and Classico Creations Pesto.


Serves: 12