White Bean Soup

Here is another quick recipe. This soup is one of my favorites because it is so easy to toss it together on a night where you may not exactly be in the “cooking mood” but still want a healthy dinner. Maybe I should have a section for “30-minute meals”. Haha. No, that won’t be happening…but this IS fast and it IS delicious. Try it with my Cornbread recipe or any good bread you have around the house. Whole wheat only, riiiight?!

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INGREDIENTS:

2 T. olive oil

1 large onion, finely chopped

3 celery stalks, finely chopped

2 large carrots, finely chopped

2 cans white beans

2 cans white kidney (cannelinni) beans

4 C. vegetable broth

2 large tomatoes, peeled and mashed, or 1 T. tomato paste*

2 t. dried oregano

1/2 t. salt

1/4 t. cayenne pepper

Freshly ground pepper to taste

Parmesan cheese

*I highly recommend using the mashed tomatoes in this recipe. You may be thinking that it sounds like a lot of work, peeling tomatoes, but I assure you, it’s not. Here is how to peel a tomato in under a minute: Drop tomatoes into boiling water for about 15-20 seconds then take out with a slotted spoon and the skin will look all wrinkled. As soon as they are cool enough to touch (even if they are still hot…don’t be a wimp, it is a FAST process) just pinch off the skin. it will come off in big pieces and then POOF! Peeled tomatoes!

DIRECTIONS:

Heat oil in pot or dutch oven over medium heat. Add onions, celery, and carrots; cook, stirring often, until slightly softened, 4-8 minutes.

Add the beans, broth, tomatoes (or tomato paste), oregano, salt, cayenne, and pepper. Simmer until vegetables are tender, about 20 minutes. Serve topped with parmesan cheese.

Eat. Enjoy. Love.

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