250 ml chicken or vegetable broth 1 cup
3 celery stalk, sliced
3 carrots, sliced
1 turnip, julienned
1 medium onion, cut in julienne strips
1 each red & green pepper, cut in strips
540 ml kidney beans, drained & rinsed 19 oz
1 garlic clove, minced
5 ml crushed dried thyme 1 tsp
salt & pepper to taste
284 g spinach, trimmed 10 oz
ROASTED TOMATO VINAIGRETTE
10 small tomatoes, halved lengthwise
10 ml olive oil 2 tsp
45 ml balsamic vinegar 3 tbsp
75 ml olive oil 1/3 cup
15 ml fresh parsley, chopped 1 tbsp
5 ml garlic, minced 1 tsp
5 ml each dried basil & pepper 1 tsp
ROASTED TOMATO VINAIGRETTE: Place tomato halves on greased baking sheet; drizzle with 2 teaspoons (10 ml) olive oil. Bake at 350 F (180 C) for 35 minutes. Cool, remove skin and chop. In bowl; combine tomatoes, vinegar, remaining oil, parsley, basil and pepper. Set aside.
In large saucepan; bring broth to boil; add celery, carrots, turnip, onion, red and green peppers. Cover and reduce heat to simmer. Add beans and seasonings and continue to simmer until vegetables are tender. Quickly stir in spinach.
Immediately drain off any broth and stir in vinaigrette. Heat through and serve immediately.
Serves 6