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A quick, easy and delicious soup that helps keep you warm as the weather cools. Best of all, the taste gets better the second day!
Italian Navy Bean Soup with Rosemary Prep and Cook Time: 30 minutes
Ingredients:
1 medium onion, diced
1 medium carrot, diced
2 stalks celery, diced
5 cloves garlic, pressed
4 cups chicken or vegetable broth
4 cups kale, minced
1 15 oz can diced tomatoes
2 TBS chopped fresh oregano (or 2 tsp dried oregano)
1 tsp chopped fresh rosemary (or 1/3 tsp dried rosemary)
2 15oz cans navy beans (No BPA), drained
salt & pepper to taste
Directions:
Using 5 tablespoons of broth, Healthy Saute onion, carrot, and celery in large soup pot over medium low heat for 5 minutes, stirring frequently.
Add garlic and continue to saute for another minute.
Add rest of chicken or vegetable broth, kale, and tomatoes. If using dried rosemary and oregano, add them now as well.
Simmer for 30 minutes over medium heat.
Add beans, salt, and pepper. If using fresh herbs, add them now. Cook for several minutes so beans can heat through.
Italian Navy Bean Soup with Rosemary Prep and Cook Time: 30 minutes
Ingredients:
1 medium onion, diced
1 medium carrot, diced
2 stalks celery, diced
5 cloves garlic, pressed
4 cups chicken or vegetable broth
4 cups kale, minced
1 15 oz can diced tomatoes
2 TBS chopped fresh oregano (or 2 tsp dried oregano)
1 tsp chopped fresh rosemary (or 1/3 tsp dried rosemary)
2 15oz cans navy beans (No BPA), drained
salt & pepper to taste
Directions:
Using 5 tablespoons of broth, Healthy Saute onion, carrot, and celery in large soup pot over medium low heat for 5 minutes, stirring frequently.
Add garlic and continue to saute for another minute.
Add rest of chicken or vegetable broth, kale, and tomatoes. If using dried rosemary and oregano, add them now as well.
Simmer for 30 minutes over medium heat.
Add beans, salt, and pepper. If using fresh herbs, add them now. Cook for several minutes so beans can heat through.
