Tuesday, December 27, 2016

Vegetable Bean Soup

Vegetable Bean Soup
Tablespoon olive oil
2 celery stalks
2 carrots
1 onion
1 zucchini
2 cans cannellini beans
1 Teaspoon Basil (I used at least 2)
1/4 teaspoon pepper
16 oz can stewed tomatoes
14 oz chicken broth
1 bag of baby spinach
Dice celery, slice carrots, chop onion, dice zucchini.  
Empty one of the cans of cannellini beans in bowl and mash.
Saute celery, carrots, onion, zucchini, basil and pepper till vegetables are tender in oil.
Stir in tomatoes, broth, spinach, mashed beans, rest of beans and 2 cups water and cook over high heat to boiling.  
Reduce heat to low, cover and simmer 15 minutes.  
(I let it simmer for a little over an hour.)
Serve with Parmesan cheese sprinkled on top.
Delicious and good for you too.
Great on a cold winters day.
Happy Eating 🍲

1 comment:

  1. Oh Karen! This soup looks SO good to me! I will be giving it a try within the week! Thanks so much!


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