Vegetable Soup (With Beans)

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups broth
• 1 can / (1/4 oz) crushed tomatoes
• 2 cups chopped vegetables (green beans, zucchini, etc.)
• 1 tsp salt
• to taste Black pepper
• to taste Parsley
• 1 can / (15 oz) beans, drained

Method

1. Sauté onion, carrot, celery 8 minutes; add garlic 30 seconds.
2. Add broth and tomatoes; simmer 10 minutes.
3. Add vegetables; simmer 10–15 minutes until tender.
4. Add beans with the broth.
5. Season and finish with parsley.

Notes

Soups taste better the next day—cool quickly and refrigerate.