Rustic Vegetarian Bean Soup Recipe

About this recipe

A hearty and comforting vegetarian soup made with tender beans, fresh vegetables, and aromatic herbs. Perfect for a satisfying dinner solution.

Ingredients

• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 1 stick Organic Celery Stick
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100 G Jumbo Garlic 100g
• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• - Sussex Wholefoods Organic Dried Basil
• 50G Pepper Black Ground BWFO
• - Filippo Berio Garlic Flavoured Olive Oil
• - Cannellini Beans
• 10G Top-Op Bay Leaves 10g

Instructions

1. 1. Place 1 lb dried great northern beans in a Dutch oven and cover with water; bring to a boil.
2. 2. Boil for 2 minutes, then remove from heat. Cover and let stand for 1 hour.
3. 3. Drain and rinse the beans, then return them to the Dutch oven.
4. 4. Add 6 cups water, 3 chopped carrots, 3 chopped celery stalks, 2 chopped onions, 2 minced garlic cloves, 2 bay leaves, 1 can diced tomatoes, 1 tsp dried basil, and 1/2 tsp black pepper. Bring to a boil.
5. 5. Reduce heat to low, cover, and simmer for 1 1/2 hours or until the beans are tender.
6. 6. Discard the bay leaves, then stir in 2 tbsp olive oil and heat through.
7. 7. Serve hot and enjoy a wholesome vegetarian dinner.