Vegetable Bean Soup
- 2-3 tablespoons olive oil
- 1 large onion or approximately 2 cups chopped *try with Vidalia onions to switch up the flavor.
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 cup water approximately
- 1 750 g 26.46 oz box Pomi strained or crushed tomatoes *alternately use 2 15oz cans Muir Glen Organic Tomato Sauce for a slightly different flavor
- 2 15 oz cans cannellini beans drained and rinsed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 3/4 to 1 teaspoon salt depending on tastes
- 3-4 cloves garlic, minced *optional to add some extra flavor
- In a medium sauce pan, heat olive oil until shimmering, not burning.
- Add onion, carrots and celery and saute until soft, onions will be translucent, approximately 15 minutes. You can't over cook the veggies in this soup, the softer they are, the more flavorful they are. You especially want to make sure the carrots cook up! Pro Tip: To speed up the overall cook time, cook the veggies longer. Even consider adding carrots & celery first, cooking 5 minutes, then adding onions and sauteing an additional 10-15 minutes. The more tender the veggies now, the quicker the soup will be ready!
- Add garlic powder, salt and pepper and stir in well. *If adding in real garlic, add in now as well and let simmer for about a minute.
- Add beans, strained tomatoes and water (start with 1 cup), and stir well (you may need to add more water as it cooks up if it seems too thick)
- Let simmer on low heat for 30 -45 minutes, or longer. Add water as needed to get desired consistency.
- If desired, use a hand blender directly in the sauce pan and puree the soup (that is the way my son loves it)
- Serve as is or separately prepare gluten free ditalini (small pastas, we like Le Veneziane gluten-free ditalini)
- If serving with ditalini, put a large scoop of ditalini in each bowl, followed by the soup