Rustic Tuscan Bean Soup with Fresh Herbs

Ingredients:

• – 1 cup dried cannellini beans (or 2 cans, drained and rinsed)
• – 4 cups vegetable broth
• – 1 medium onion, chopped
• – 2 cloves garlic, minced
• – 2 medium carrots, diced
• – 2 stalks celery, diced
• – 1 can (14 oz) diced tomatoes
• – 1 teaspoon dried oregano
• – 1 teaspoon dried thyme
• – 1 bay leaf
• – 2 tablespoons olive oil
• – Salt and pepper to taste
• – 1/4 cup fresh parsley, chopped
• – 1/4 cup fresh basil, chopped
• – Juice of 1 lemon

Directions:

1.  If using dried beans, soak them overnight in water. Drain and rinse before cooking.
2.  In a large pot, heat the olive oil over medium heat. Add the chopped onion, and sauté until soft, about 5 minutes.
3.  Stir in the garlic, carrots, and celery. Cook for another 5 minutes until the vegetables are tender.
4.  Add the soaked cannellini beans (or canned beans), vegetable broth, diced tomatoes, oregano, thyme, bay leaf, salt, and pepper. Bring to a boil.
5.  Reduce the heat and let it simmer for about 30-40 minutes, or until the beans are tender. If using canned beans, cook for about 15-20 minutes.
6.  Remove the bay leaf. Stir in the fresh parsley, basil, and lemon juice.
7.  Taste and adjust seasoning if needed. Serve hot and enjoy!

Your hearty Rustic Tuscan Bean Soup is ready to warm your soul! Enjoy!