1/2cupgreen beansstems removed and chopped into 1 inch pieces
15 ouncecanred beansdrained
14.5 ouncecanfire roasted tomatoes do NOT drain
sea saltto taste
fresh ground pepperto taste
1cupgluten-free elbow brown rice noodlessee notes
In a large Dutch oven or pot over medium heat, add olive oil and potatoes, carrots, celery and onion. Cook for 5 to 6 minutes, stirring occasionally, until onion is softened.
Add to mixture green beans, red beans, tomatoes, oregano, basil, garlic powder, thyme, salt and pepper, then pour broth over mixture and stir everything together until well combined. Cook soup for 25-30 minutes over medium heat, stirring occasionally or until the vegetables and potatoes are softened.
While soup is heating, prepare noodles, al dente, in a separate pot and according to package directions. Drain and set aside.
Just before serving, add spinach to broth and cook for another 3 to 4 minutes. Ladle soup into bowls and add about 1/4 cup cooked noodles just before serving.
I love Tinkyada brown rice noodles for this soup because they hold their texture well even when sitting in hot broth.I sometimes omit the potatoes from this soup and it's still fantastic. The potatoes will make the soup more filling and the starch adds a bit more thickness.See full article for tips on how to store unused portions of the soup.