Since we have been having above average temperatures so far this winter, the weather really hasn’t been to bad. I came out and said mild and then Mother Nature decided that yesterday needed to be cold. Really cold with nasty winds. So what do you make on a really cold day? Soup. A big pot of comfort food.
Vegetable Bean Soup (inspired by Everyday Food)
Prep Time: 15 minutes
Cook Time: 30-40 minutes
Serves: 4
Ingredients
2 tbsp olive oil
3 carrots, peeled and diced
3 stalks of celery, diced
1 medium onion, finely diced
2 gloves garlic, minced
1 1/2 teaspoons dried thyme
2 cans cannellini beans, rinsed and drained
2 14.5 ounce cans diced tomatoes, with their liquid
4 cups chicken broth
1/4 cup Italian Parsley
Salt/Pepper
Directions
In a large stock pot heat olive oil. Add carrots, celery and onion and cook until soft about 6 minutes.
Add in garlic, thyme, salt and pepper. Cook about 2 minutes.
Add beans, tomatoes, broth and parsley. Bring to a boil. Reduce heat and simmer for 25 minutes.
A pretty easy weeknight meal, full of fresh vegetables and can be easily made vegetarian friendly by substituting vegetable broth for the chicken broth. I know I will be enjoying the leftovers for lunch this week.
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