Winter is not my favorite season but I love soup season. There is nothing better than a day on the slopes and having a nice bowl of soup.
The cold has finally set in in Utah and I’ve already made a half dozen different soups and fresh bread. But the vegetarian white bean soup is one of my all-time favorites. Even my meat-eating husband will eat seconds.
Vegetarian white bean soup
1 Tablespoon olive oil
1 package of Tofurkey sun dried tomato and basil vegetarian sausages
2 cloves garlic, chopped
1 can of great northern beans
6 cups of vegetable broth
1 can diced tomatoes
1 bag spinach
1 zucchini, quartered
1 red bell pepper, cut in half
1 onion, diced
salt and pepper
Preheat your oven to 400-degrees.
Heat the oil in a large saucepan over medium heat, add the sausages and cook, stirring once, until browned (about 2 minutes). Stir in garlic and onions and cook an additional 2 minutes.
Add the beans, broth, tomatoes, zucchini, salt and pepper and bring to a boil. Once the soup boils, turn heat down to a simmer. Stir occasionally.
While the soup is cooking on the stove, roast the red bell pepper in the oven for about 12 to 15 minutes, until soft.
Allow the pepper to cool and dice and add to the simmering soup.
Add the spinach to the soup to wilt for 2 to 3 minutes.
Serve with fresh bread.