Using fresh herbs adds a burst of flavor in this soup. If kidney beans are not your favorite, you can substitute any kind of bean that you prefer. The flavor of this soup improves in time as it sits overnight in the refrigerator, but remember to be conservative with the salt because the salt comes out more as it sits. Make a large vat, and keep some in the refrigerator for a few days, and put some away in the freezer for a later date. To defrost, remove from the freezer, and defrost in the refrigerator overnight.

Ingredients:

1 Tbsp olive oil
1 Vidalia onion, chopped
3 stalks celery, chopped
2 cloves garlic minced
1 bunch organic carrots, peeled, and chopped
8 cups organic vegetable broth
1 can organic garbanzo beans, rinsed and drained
1 can organic dark red kidney beans, rinsed and drained

1 28 oz can organic diced tomatoes

1 zucchini, chopped
1 squash, chopped
1 bunch baby spinach

1 bag French style green beans, chopped
1 bag fresh basil, stems removed, chopped
6 sprigs fresh oregano, stems removed, chopped
1⁄2 tsp sea salt
1 tsp of black pepper

Directions:

1. Sauté onion, celery and garlic in olive oil over medium high heat for 2 minutes.
2. Combine additional ingredients, turn heat to high, bring to a boil, turn down to medium low heat and

   cover.

3. Simmer over medium-low heat for 30 minutes.