Italian Bean Soup
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1 tbsp olive oil
  • 1 brown onion, finely diced
  • 1 garlic clove, minced
  • 2 carrots, peeled, cut in half and finely sliced
  • 2 zucchini's, cut in half and finely sliced
  • 1 red bell pepper, cut into bite sized pieces
  • 4 cups stock
  • 1 400g/14oz can diced tomatoes
  • 1 400g/14oz can cannelini beans, rinsed and drained
  • 1 400g/14oz can chickpeas, rinsed and drained
  • 1 tsp organo
  • 1 tsp basil
  • ¼ tsp salt
  • ½ tsp black pepper
Instructions
  1. Heat the olive oil in a large Dutch oven or stock pan. Sauté the onion and garlic for 5 minutes.
  2. Add the vegetables, stock and diced tomatoes and bring the soup to a simmer. Simmer the soup for 20 minutes.
  3. Add the beans and spices and simmer the soup for another 10 minutes.
  4. Divide the soup over individual bowls and serve immediately.
Recipe by The Vegan Year at http://theveganyear.com/italian-bean-soup/