Daniel Fast Black Bean Minestrone

1 tbsp olive oil
1/2 cup chopped onion
1 cup chopped carrots
2 stalks celery, diced
4 cups low sodium vegetable stock
1 can black beans, drained, or 2 cups of black beans that have been soaked, boiled and cooked. (2 cups AFTER cooking)
1 cup fresh or frozen green beans, cut into 1 inch pieces
1 cup tomatoes, unpeeled, unseeded, chopped
1 cup fresh spinach
2 tbsp chopped fresh basil
2 tbsp chopped fresh parsley
1/2 tsp salt,
1/8 tsp black pepper

Heat oil in a large saucepan over a medium heat.

Cook onions, carrots and celery until vegetables are softened. Stir in garlic, and cook for 30 seconds, stirring.

Add stock (or water), black beans, green beans, tomatoes, spinach, basil, salt and pepper.

Bring to a boil, simmer, uncovered over a low heat for about 20 minutes. Stir in the parsley just before serving.

Serving Size: Makes 6 portions of about 1 1/4 cups

Number of Servings: 6

Recipe submitted by SparkPeople user WAHZOE.