Ingredients:

• 2 teaspoons olive or corn oil
• 1 chopped onion
• 1/2 teaspoon sesame oil
• 3 cloves minced garlic
• 1-1/2 teaspoons Ohana Traditional seasoning
• 1 (5.5 oz) can vegetable juice
• 1 (27 oz) can spinach
• 1 cup fresh cut green beans
• 1 cup cauliflower florets
• 1 bunch brocolini; trimmed
• 3/4 cup (from a 15 oz can) red kidney beans
• 3 cups vegetable or chicken broth
• 1 teaspoon fresh leon juice
• dried parsley for sprinkling

Directions: 

Heat oil in a large pot and add onion; saute 3 minutes then add garlic and seasoning, cook for one minute more. Stir in vegetable juice, spinach, green beans and red kidney beans. Cook for 5 minutes then add cauliflower and broth. Turn heat to low and simmer for 20 minutes, stirring occasionally. Add broccolini and red kidney beans; cook an additional 5 minutes. Remove from heat and stir in lemon juice. To serve, divide soup into 6 warmed bowls and sprinkle with dried parsley.

Yield:
6 servings