1 small onion, chopped
1 stalk celery, chopped
1 carrot, chopped
¾ cup water
½ teaspoon minced fresh garlic
3 – 15 oz. cans white cannellini beans, drained and rinsed
1 – 15 oz. can chopped tomatoes
3 tablespoons chopped green chilies
¾ cup vegetable broth
1 teaspoon chili powder
½ teaspoon ground cumin
1/8 teaspoon crushed red pepper
2 cups chopped fresh spinach
hot sauce to taste (optional)
Place onion, celery, carrot, water and garlic in a medium sauce pot. Cook over medium heat for 10 minutes. Stir occasionally. Add beans, tomatoes, green chilies, vegetable broth, chile powder, cumin and crushed red pepper. Cook over low heat for 20 minutes, partially covered. Add spinach and cook for 3 minutes. Season with hot sauce to taste. Serve over rice.
Hint: This freezes well and reheats easily in a microwave.