Ingredients

• 1  recipe Corn Bread Croutons (see below)
• 1  28-ounce can whole Italian-style tomatoes
• 2  medium leeks, sliced or 1 medium onion, chopped (1/2 cup)
• 1  tablespoon olive oil or cooking oil
• 1  8-ounce package fresh mushrooms, quartered
• 1  large yellow or red sweet pepper, coarsely chopped
• 4  cloves garlic, minced
• 3  cups water
• 1  15- to 19-ounce can cannellini beans (white kidney beans), rinsed and drained
• 1  teaspoon coarse sea salt or 1/2 teaspoon salt
• 1/4  teaspoon freshly ground black pepper
• 8  ounces spinach leaves (about 4 cups)

Directions

1. Prepare Corn Bread Croutons; set aside to cool.

2. Remove tomatoes from can, reserving liquid. Coarsely chop tomatoes. In a 4-quart Dutch oven cook leeks in hot oil over medium heat until tender, stirring occasionally. Add mushrooms, sweet pepper, and garlic; cook 5 minutes more, stirring occasionally. Add water, tomatoes and canning liquid, cannellini beans, salt, and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in spinach; serve with Corn Bread Croutons. Makes 6 to 8 servings (about 10 cups total soup).

Corn Bread Croutons:

Cooking Club Directions: Divide cooked mushrooms, sweet pepper, and garlic, among 3-quart storage containers or freezer containers for each member. Into the same containers divide water, undrained tomatoes, beans, salt, and black pepper. Divide Corn Bread Croutons among members; place in resealable plastic bags or freezer bags. If refrigerating, divide spinach in plastic bags. If freezing, spinach should be purchased at preparation time. Cover and refrigerate up to 3 days or freeze up to 3 months.