Saturday, August 14, 2010


Tuscan Navy Bean Soup

Serving Size: 6

2 tablespoons olive oil
1 medium onion -- chopped
3 cloves garlic -- minced or pressed
3 cups vegetable broth
1 16 oz. can diced tomatoes. Undrained.
1 teaspoon dried basil
1/2 teaspoon dried oregano
salt & pepper to taste
1/2 cup small uncooked pasta (your choice)
1 16 oz. can navy beans with liquid

Heat olive oil in a large pot over medium heat.
Add onion and saute until done. 
Add garlic, broth, tomatoes, and spices.
Bring to a boil. Stir in pasta.
Reduce heat to law and cover.
Simmer about 10 minutes.
Add beans and heat through.

Serve with favorite bread, cornbread or crackers. Add tabasco if you like.

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