Things needed:
Referring to the Soup:
1-tsp. of olive oil
1 small chopped onion, 2 minced garlic cloves, 2 medium diced carrots, 2 medium diced celery stalks, and 1 medium diced zucchini.
One cup of green beans, peeled and half an inch thick
1 can (15 oz) of rinsed and drained kidney beans
1.5 ounces (1 can) chopped tomatoes, 1 teaspoon of dried basil, and 1 cup of vegetable broth
dried oregano, 1 teaspoon
addition of salt to taste, plus half a teaspoon
30 milligrams of black pepper
1 teaspoon of smoked paprika, if desired
1 cup of frozen corn kernels, if desired
chopped greens (spinach or kale, one cup)
(not required) To Top Off:
Optional: chopped fresh parsleyInstructions:
Get the Vegetables Sautéed:Warm the olive oil in a big saucepan over medium heat. Saute the minced garlic and onion for two to three minutes, or until aromatic and softened.
