| |
| |
| Colorful and absolutely delicious! |
| |
| 1 Tbs |
|
olive oil |
|
| 1 cup |
|
onions, sliced |
|
| 16 oz |
|
tomatoes, chopped |
|
| 24 oz |
|
canned white beans, drained and rinsed |
|
|
|
(or 8 oz. dried beans, soaked and cooked) |
|
| 1/2 cup |
|
(1 medium) carrots, chopped |
|
| 2 |
|
small jalapeno peppers, seeded and chopped |
|
| 2 |
|
cloves garlic, minced |
|
| 36 oz |
|
chicken broth (3 cans) |
|
| 1 cup |
|
chopped or baby spinach |
|
|
|
salt |
|
|
|
pepper, freshly ground |
|
| 2 oz |
|
Monterey jack cheese, shredded |
|
|
|
| |
| 1 |
In large pot, warm oil over medium-high heat. Add onions and cook, stirring frequently, for 3 minutes, or until onions begin to soften. |
| 2 |
Add the tomatoes, beans, carrots, jalapeno peppers, and garlic. Cook for 5 minutes, or until vegetables start to soften. |
| 3 |
Add the broth and greens. Bring to a boil. Reduce heat and simmer for 15 minutes, or until the carrots are soft. |
| 4 |
Season with salt and pepper. Serve sprinkled with Monterey Jack |
| To use dried beans |
| 1 |
Add 3 cups water to 8 ounces of navy beans and soak overnight, or, bring to a boil, cook 2 minutes, cover the pot, and let stand for 1 hour. |
| 2 |
Drain, add broth, and cook for 1 hour |
|
| |
| Servings: 5 |
| Ready in: 30 minutes |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
|
|