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Tuscan Bean Soup
Don’t forget to share this recipe with your friends!
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!
