Tuscan Bean Soup

Overview

Recipe Type: Entree
Serves 8

Ingredients

2 cups Daily Pantry Heirloom Bean Mix, soaked overnight
2 Tbs. extra-virgin olive oil
1/2 large white onion, chopped
2 carrots, chopped
2 stalks celery, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
2 Tbs Herbs De Provence
1 Tbs dried basil
4 cups Daily Pantry Vegetable Broth
1 (14.5 oz) can diced tomatoes, in their juices
1 tomato bouillon cube
coarse salt and pepper

Directions

Toss the soaked bean mix into a large pot. Add the broth and canned tomatoes. Bring to a boil.

Heat the oil in a medium skillet. Add the onions, carrots, celery, garlic and red bell pepper. Sprinkle with Herbs De Provence, dried basil, a good pinch of salt and pepper. Saute until veggies start to soften, 5 minutes.

Add the veggies to the soup pot. Add the bouillon cube, partially cover and simmer on medium for an hour.

Taste and season accordingly. If the beans need a little longer, simmer another 20 minutes.

Serve and enjoy!