Recipe Wednesday: Mexican Minestrone

 Community Grains Black Valentine Beans and Fusilli are featured in this hearty minestrone soup with a Mexican twist. This week’s recipe is from guest contributor, Carrie Murphy, a poet who blogs about healthy food at Plums In The Icebox.

Mexican Minestrone
Serves 2
From Carrie Murphy of Plums In The Icebox


1 onion, diced
2-3 cloves of garlic, finely diced
1/2 red pepper, diced
2 stalks celery, diced
2 cups of cooked Community Grains Black Valentine beans
2 cups of diced tomatoes (fresh or canned)
6 cups of vegetable broth
1 bay leaf
1 tsp chili powder
2 tablespoons green chiles (or more, if you like it spicy!)
1 cup of corn
1 1/2 cups cooked Community Grains Fusilli
1 1/2 cups fresh torn spinach
salt and pepper to taste


In a large soup pot, saute onions, celery and garlic until the onions are soft and translucent.

Add the peppers and cook on medium heat for a 3-4 minutes.

Add the beans and tomatoes and cook for 5 or so minutes.

Stir in the broth, chili powder, salt and pepper. Cook on medium-low for about 15-20 minutes.

Add corn and cook for about 5 minutes.

Stir in cooked pasta and fresh spinach and cook until spinach is wilted.

Garnish with cheese and serve!

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