Navy beans and tomato soup
Preparation
20 min
Difficulty
Easy
Servings
4
Preparation
- In a large pot, heat the olive oil over medium heat. Add the onion, carrots, celery, and garlic. Sauté for a few minutes until the vegetables are tender.
- Add the drained beans to the pot and stir well with the vegetables.
- Pour in the crushed tomatoes and broth. Add the thyme, oregano, salt, and pepper. Stir well.
- Bring the soup to a boil, then reduce the heat, cover, and simmer for about 45 minutes until the beans are tender.
- Taste and adjust the seasoning as needed.
- Serve hot and garnish with fresh basil leaves if desired.
Note: This soup is nutritious, flavorful, and comforting. It can be enjoyed on its own or with a slice of bread.
Ingredients
- 1 can (398 ml) navy beans, rinsed and drained
- 2 tbsp (30 ml) olive or sunflower oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 418 ml rustic style crushed tomatoes
- 4 cups (946 ml) vegetable or chicken broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper, to taste
- Fresh basil leaves for garnish (optional)
