So my goal for July was to be healthier with my lunches, which I try to make my main meals for the day, and make more soups. I did good with it and made this one and just never posted about it (do you ever realize how often you could use the eye-roll emoji in everyday life?). I knew I was going to make a soup because I told myself I needed too, and I knew it needed protein and fiber. Filled with veggies. But I’ve made chili so many times and there is only so often you can have chili flavorings. So I decided that chili just means a soup with a ton of beans and used Italian seasoning! Hope you get to enjoy this different take of vegan and gluten-free Italian Chili.
Chili doesn’t necessarily mean chili powder or hot does it? I mean when I think of chili I think of a ton of beans and heat. So making a chili without chili powder or any spiciness is just bean soup? Well, not to me because I change my mind about things constantly so this is chili, because I say so. And I’ve been on an Italian seasoning kick lately and decided that since I made my own seasoning and had a ton of leftover herbs, I would add them to this super flavorful chili. This chili is minimal ingredients which means quick cooking, which makes it so nice when cooking during 100 degree weather…because, why oh why, would anyone cook during 100 degree weather? Craziness I guess – that’s what I’m claiming anyway.
This chili comes together so quick – which means it’s not a soup! Soups take forever it seems like. In a large pot drop chopped mushrooms and oil and let start cooking and sweating the liquid out. Add the chopped onions and stir. Add the canned tomatoes and all the spices to get working. Add in chopped zucchini and sliced spinach and let cook a bit. Add drained and rinsed beans then let cook about 30 minutes. All you’re doing is chopping and dropping the veggies. One of the easier soups/chilis I have made lately, this has just a few veggies but they are power houses. It also makes a ton of servings so be sure to have freezer containers handy. Enjoy!
4 Cans S&W 50% Less Sodium White Beans, drained and rinsed
1 28oz Cans Muir Glen Diced Tomatoes
1 Medium White Onion, chopped small
2 Tbsp Star Fine Foods Olive Oil
16oz Sliced Mushrooms, chopped
1 Large Zucchini, chopped small
1 Bunch Spinach, rinsed
2 Tsp Black Pepper
2 Tbsp Oregano
2 Tbsp Basil
2 Tbsp Parsley
2 Tsp Rosemary
2 Tsp Thyme
1 Tbsp Minced Garlic
1. In a large soup pan pour olive oil. Chop mushrooms small and add to pot and turn to medium heat to start sweating out.
2. Chop onion into small pieces and add to pot and stir.
3. Add tomatoes and spices and mix well.
4. Chop zucchini small then add to pot to start softening.
5. Slice spinach then add to pot. Once wilted add beans.
6. Let cook on low heat about 30 minutes.
7. Portion out and enjoy!