Vegetable Bean Soup

It has been awhile since I posted last. I have been cooking, I just haven't had a chance to post about it.

As many know, I could eat soup everyday. LOVE IT! So I am always on the lookout for new recipes to try. This months issue (#88) of Everyday Food Magazine had a great looking and healthy soup that whispered warm thoughts to me.

VEGETABLE BEAN SOUP

2 tbsp olive oil

2 med carrots, diced small

2 celery stalks, diced small

1 med onion, diced small

3 cloves garlic, minced

1 tsp dried thyme

coarse salt & ground pepper

2 cans cannellini beans, rinsed and draind*

1 can diced tomatoes

4 cups low sodium vegetable broth**

1/4 cup chopped fresh parsley

In a large pot, heat oil over medium-high. Add carrots, celery and onion and cook until onion is translucent, about 6 minutes. Add garlic and thyme ans season with salt and pepper, cook until fragrant, about 3 minutes. Add beans, tomatoes, broth and parsley and bring to a boil. Reduce heat and simmer until vegetables are tender, 25 to 30 minutes.

RATINGS:

Heather - 10 - "Perfect for a cold winter day"

Work Crew - 9.5 - "Good Stuff"

NOTES:

* I didn't have cannellini beans so I used their cousin the white kidney bean

** I like chicken broth for soups, I find it adds more flavor than vegetable broth

*** You might have noticed some meat in the soup, I had some leftover sausage in the

fridge so I tossed that into the mix.