Summer Soup

I know this isn't on the recipes page, but i thought to myself, "aw, heck. I better give'em sumthin'!" So here you are.

The following recipe was created on Sunday night when i was trying desperately to use up things before they went bad. It is a little known fact that food doesn't go bad as quickly after you cook it.

This is a light soup, but tasty. It has one carrot and one potato in it to add just enough natural starch to give it some body, which i like in a soup.

2 small onions, chopped
LOTS of garlic, also chopped
sautee in 1/4 cup of olive oil
while that is sauteeing in large stockpot, chop up the following, and add each vegetable to the pot as you finish cutting them:
1 carrot
3 stalks of celery, cut on the diagonal
add 2 large vegetable boullion cubes (no, i'm not above boullion cubes)
pour in 6 cups of water, then add
4 large tomamoes, chopped
1 bunch coarsely chopped parseley
1/8 cup finely cut cilantro
1 large finely chopped red potato (with the skin still on -- it aids in taste)
2 tsp dried basil
1 tsp dried oregano
1 can dark red kidney beans (pour the liquid in too! yes, i know, that's the part that makes you fart, but if you simmer it for long enough, the bubbles cook out)
1 can cannellini beans (same deal)
1/2 cup red wine*
2 tsp dark soy sauce
16 cranks of a peppermill
1/2 tsp paprika
1/4 tsp cayenne
1/3 lbs fresh chopped spinach
sprinkle the top with a layer of garlic powder, and simmer for an hour

* On wine: I drink a fair amount of it. And whatever i don't finish before it starts tasting funny, i mix with my other skunky wine bottle in the fridge. I know they say you shouldn't cook with anything you wouldn't drink. My answer to that is that i would have at one point, and i'm not throwing away good wine! Remember, don't throw anything away!