Ingredients
- ¼ cup extra virgin olive oil
- 1 cup chopped onion (1 medium)
- 2 cups chopped peppers (green, red, yellow, orange or a combination)
- 1 small jalapeno, seeded and diced
- 2 cups fresh or 1/3 cup frozen chopped spinach
- Salt and pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 4 tablespoons of tomato paste
- 2 tablespoons hot crushed red pepper sauce or harissa
- 2 garlic cloves, chopped small
- 1 ½ cup vegetable or chicken broth
- 2 cans (15.5 oz.) white beans, drained and rinsed
Directions
Heat the olive oil on medium in a Dutch oven or a soup pan. Add the
onion, peppers (sweet and hot), and spinach. Season with salt and the herbs.
Cook 8 to 10 minutes or until the onion begins to look translucent stirring occasionally.
Add the tomato paste, red pepper sauce or harissa and garlic and cook for 5 minutes. Add the broth and beans.
Bring to a low boil on medium high then reduce the heat to medium low and simmer for about 15 minutes.
Makes about 4 servings at about ¾ cup each.
Serves 1
Per serving:
380 Calories
About 2 servings of vegetables (0.25 onion, 1 pepper, 0.50 spinach, 0.5 tomato paste)