Tomato Veggie Soup

This simple and colorful soup is packed with fiber, antioxidants, vitamins, and minerals, making it a nourishing addition to any meal. It’s the perfect dish to prepare at the beginning of a busy week—easy to make, easy to reheat, and just as delicious each day. Hearty enough to stand on its own yet versatile enough to serve as a side, this soup brings both comfort and nutrition to your table all week long.

INGREDIENTS (Servings ~8)

1 can of Sweet Corn

1 can of Black Beans

1 small Onion

4-5 Carrots

1 bag of Spinach

1 Garlic Clove or 1 tsp minced Garlic

1-2 Tablespoon of Olive Oil

1 jar Marinara Sauce

32oz Chicken Broth

8oz uncooked Ditalini Noodles

Optional - gradated parmesan cheese and 1/4 tsp red pepper flakes

INSTRUCTIONS

Drain and rinse canned corn and black beans and set aside. Prepare Ditalini noodles as instructed on package. While noodles are boiling, chop onion, carrots and spinach. Drain noodles and set aside. In a large pot, sauté onion, carrots, spinach and garlic in olive oil until vegetables are soft. Add corn, beans, noodles, marinara sauce and chicken broth to the pot. Add red pepper flakes if desired. Simmer for about 30mins. Serve with parmesan cheese if desired.

Draining and rinsing the canned beans and corn helps remove some of the salt that is added during the canning process. You can also use frozen or fresh corn to decrease sodium content of this soup.

Chop carrots, onion, spinach and garlic clove (if you are using fresh garlic). I use the whole bag of spinach. It seems like a lot when it’s raw but because spinach has a high water content, it cooks down dramatically.

(Not shown: cook the noodles while you are chopping the vegetables to save time)

Sauté the carrots, onion, spinach and garlic until cooked. The carrots might not be completely soft but that’s ok. They will continue to cook during simmering.

Add the black beans and corn and look at all of the pretty colors !!!

Add noodles, chicken broth and marinara and simmer for about 30 mins. Low sodium broth is a good option if you would like to lower the sodium content of this soup. Add about ¼ tsp of red pepper flakes if you like a little kick.

Add parmesan cheese to taste and serve with your favorite protein. I often serve this soup with roasted chicken for an easy meal. Enjoy!