vegetarian, gluten free, dairy free, nut free, soy free, egg free, vegan, one pot meal

1 Tbsp olive oil

3 shallots, minced

1 carrot, chopped

1 large celery stalk, chopped

28 oz can tomatoes

1 small potato, diced

8 c filtered water

1 (15.5oz) can great Northern beans, drained & rinsed

4-ish c green beans, chopped (fresh or frozen)

1 tsp black pepper

2 tsp salt

½ pound fresh baby spinach

For the pistou:

2 c fresh basil, chopped

2 cloves garlic, minced

1/4 c olive oil

Saute shallot, carrot & celery in olive oil until aromatic.

Add tomatoes, potato, water, white beans, green beans, salt

& pepper. Bring to a boil and reduce to a simmer for about 15 minutes.

Meanwhile, make pistou by mixing basil, garlic & olive oil in a small food processor or blender until smooth. Set aside.

After soup has simmered, stir spinach & prepared pistou.

Cook for an additional 5 minutes.

Turn off heat. Spoon into (5) separate glass containers for easy grab & go lunches all week long, or once soup has cooled, store pot covered in fridge for quick dinners!

Serves 5.