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Ingredients
3 (15 oz) Can cannellini beans, drained & rinsed
1 (14 1/2 oz) Can diced tomatoes
4 Cups water
1 Large onion, chopped
2 Tablespoons garlic, minced
2 Teaspoons dried Italian seasoning
1 Teaspoon kosher salt, or to taste
1/2 Teaspoon freshly ground black pepper
1/2 Fennel bulb, chopped
OR
4 Cups celery, chopped
1/2 Small butternut squash, peeled, cut into 1/2�pieces
OR
4 Medium carrots, chopped
1 Medium zucchini, halved lengthwise & sliced
8 Ounces broccoli florets
1 Cup frozen peas
Olive oil
Instructions
Puree beans and diced tomatoes with their juice in food processor. Pour into 6 quart pot. Stir in water, onion, garlic, Italian seasoning, salt and pepper. Bring to a boil. Reduce heat and simmer for 10 minutes.
Add remaining vegetables except peas. Simmer, Covered, for 20 minutes or until vegetables are tender. Stir in peas and simmer for additional 3 minutes; season with salt to taste.
Drizzle olive oil over each bowl of soup; serve with crusty bread.