Soupe généreuse aux légumes

Ingrédients

• 2 Tablespoons Extra Virgin Olive Oil
• 1 cup diced, peeled carrot
• 1 cup diced onion
• 1/2 cup diced celery
• 2 minced cloves of garlic
• 3 cups reduced-sodium vegetable broth
• 1 can (14.5 oz.) no salt added petite diced tomatoes
• 1 jar (3.5 oz.) Ratatouille Cream
• 1/2 cup green pepper. (I use Cubanelle pepper because has more flavor.)
• 4 cups chopped baby spinach leaves
• 1 can (15 oz.) drained garbanzo beans
• 1/2 teaspoon salt and freshly ground black pepper (used when sautéing the vegetables)
• Grated Parmesan cheese - Optional and if you use it it's not vegan

Préparation

1. 1

   Heat: olive oil in 4-quart saucepan over medium heat.

2. 2

   Add: carrot, onion, celery and garlic; cook until onion is tender.

3. 3

   Add: chicken broth, tomatoes and Ratatouille Cream.

4. 4

   Bring to a boil: , reduce heat to low, cover and simmer 20 minutes.

5. 5

   Stir in: spinach and garbanzo beans.

6. 6

   Cover: and simmer 15 – 20 minutes.

7. 7

   Stir in: 2 Tablespoons grated Parmesan cheese. Omit if you want to be vegan

8. 8

   Season: to taste with salt and pepper.

9. 9

   Serve: immediately, passing extra Parmesan cheese at the table.