This soup is simple and hearty, and very healthy! It’s vegan and can be made gluten-free, and I promise you won’t miss a thing. Serve with a salad and bread for a delicious meal.
Amy’s Tuscan Bean Soup
Sauté in a large stock pot over medium heat for 5 minutest:
- 1 Tbsp olive oil
- 1 cup chopped onion
- 3 stalks sliced celery
- 3 tsp minced garlic (3 cloves)
Stir in and sauté for 2-3 minutes more:
- 1 Tbsp whole wheat flour (omit if making gluten-free)
- 1 Tbsp Italian seasoning
- 1 tsp chopped fresh rosemary
- 1/4 tsp pepper
Add and bring to a boil, then simmer uncovered 10-15 minutes while stirring occasionally:
- 8 cups vegetable broth
- 1 can lima beans, rinsed and drained
- 1 can garbanzo beans, rinsed and drained
- 1 can red kidney beans, rinsed and drained
- 2 Tbsp tomato paste
Add and bring to a boil, then simmer uncovered 10 minutes until vegetables are tender:
- 2 cups cooked barley (omit if making gluten-free)
- 1 large diced potato, unpeeled
- 1 cup chopped carrots
- 2 cups chopped kale
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