vegan minestrone

Prep time: 30 minutes
Servings: 6

Ingredients:
5 cups veggie stock, homemade (see previous recipe) or store bought
2 cups fresh chopped spinach leaves
½ tsp. sea salt
½ tsp. pepper
½ tsp. garlic powder
28 oz. crushed tomatoes in puree
15 oz. drained and rinsed garbanzo beans
15 oz. drained and rinsed red kidney beans
15 oz. drained and rinsed white kidney beans
Fresh basil leaves for garnish

Pour veggie stock in a stockpot. Add spinach, salt, pepper, and garlic, and simmer on low for approximately 10 minutes until the spinach cooks down. Add beans, then turn up the heat to medium high and bring the soup to a slow boil for approximately 10 minutes. Cover and allow to simmer on low heat for 10 more minutes. Remove from heat and serve with basil leaf garnish. Add salt and pepper to taste.