This bean soup is one of my favorites and it pairs nicely with a light salad. It is hearty, healthy, and packed full of protein with its wonderful medley of beans. I use cannellini, kidney, black-eyed peas, black, garbanzo, lentils, and pinto in my mix. I like to top mine with a few fresh baby spinach leaves. They wilt deliciously into the hot soup. Enjoy!
- 2 cups of dried beans, any mix you like (soaked overnight and rinsed)
- 64 oz vegetable broth
- 1 cup onion, chopped
- 1 cup celery, chopped
- 1 cup carrot, chopped
- 1 tsp dried basil
- 1 clove garlic, crushed
- 2 Tbsp olive oil
- 1 bay leaf
- 1/2 tsp Italian seasoning
- 1 can chopped canned tomatoes (drained)
- Handful fresh spinach, optional
- salt and pepper to taste
Heat olive oil in a stock pot and saute onion, celery, carrot, basil and garlic until soft.
Pour vegetable broth into pot, followed by the beans.
Combine mixture and add remaining ingredients.
Simmer covered for about 1 hour to desired tenderness. Add broth if liquid dissipates. Remove bay leaf.
Salt and pepper to desired taste. Ladle into bowls and top with spinach leaves.