Tomato & White Bean Vegetable Soup (Vegetarian)

• 32 ounces vegetable broth
• 2 (15 ounce) cans white beans
• 1 lb fresh asparagus, cut into bite-size pieces
• 2 tablespoons olive oil
• 3 carrots, peeled and sliced into thin coins
• 1 cup frozen corn
• 4 cups Baby Spinach
• 1 (6 ounce) can tomato paste
• salt & pepper
• 3 tablespoons sugar
• 1 tablespoon minced garlic
• 2 tablespoons minced onions
• 1 tablespoon mixed Italian herbs
• 1 12 cups water
• 12 teaspoon crushed red pepper flakes
• 1 dash cayenne pepper (optional)

1. Start by sauteeing garlic, crushed red pepper & onion in the olive oil in a large stewpot.
2. After about 20-30 seconds over medium heat, add asparagus and carrots, raise heat slightly and continue to stir occasionally for 5-6 minutes.
3. Add vegetable broth, tomato paste & water and bring to a simmer, stirring until tomato paste is well incorporated.
4. Add chopped herbs (I love fresh basil, thyme & oregeno, but I also use Mrs.
5. Dash when I don't have anything fresh on hand), sugar and salt.
6. I don't measure salt, but I'd guess I use about 1/2-1 teaspoons Allow this to simmer, covered for about 10 minutes.
7. Add 2 cans of white beans (do NOT drain them as the liquid packed in the beans help the soup to thicken) and bring back to a simmer.
8. At this point, taste the broth and add cayenne or a bit more salt to adjust to your preference.
9. Add corn and baby spinach, stirring gently, and simmer for an additional 5-6 minutes.
10. I love to serve this with garlic toast, cheese quesadillas, or just by itself topped with a bit of parmesan cheese.

vegetable broth, white beans, fresh asparagus, olive oil, carrots, frozen corn, spinach, tomato paste, salt, sugar, garlic, onions, mixed italian herbs, water, red pepper, cayenne pepper

Taken from www.food.com/recipe/tomato-white-bean-vegetable-soup-vegetarian-290636 (may not work)