I love trying new recipes! This is a light, vegetarian soup with kidney beans and fresh spinach. Some veggie soups seem like they are missing an ingredient. This one is filling and great for winter.
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Instead of chicken broth, I used veggie broth. Also, I added celery, doubled the garlic and added red pepper flakes. Next time, I might even try shitake mushrooms! Oh, after cooking the base soup, I did not add the spinach at the end. Instead, I added it the next day, right as I put the soup in the microwave.
Update: Talking with coworkers about this soup recipe, I've decided that I'm going to make more soups like this. From begging to end, the preparation took 1 hour (with 5 minutes of chopping.) It tasted better, cost less and had a hell of a lot less sodium than canned soup. Plus, if I make it, I don't have to worry about hidden bacon (which happened to me last weekend!)
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