Basic Tuscan Bean Soup
Summary
-
- Prep time
- 10 min
-
- Cook time
- 28 min
-
- Servings
- 9 Servings
-
- Serving size
-
1 cup
Ingredients
Ingredients
- chickpeas (garbanzo beans) (rinsed and drained)
- 30 oz
- 850 g
- canned diced tomatoes
- 14 oz
- 397 g
- chicken or vegetable broth
- 5 cup
- 5 cup
- fresh rosemary (minced)
- 2 tsp
- 2 tsp
- fresh basil (minced)
- 2 tbsp
- 2 tbsp
- balsamic vinegar
- 2 tbsp
- 2 tbsp
- garlic (minced)
- 4 clove
- 4 clove
- carrot(s) (diced)
- 2
- 2
- celery (diced)
- 2 stalks
- 2 stalks
- onion(s) (diced)
- 1
- 1
- olive oil
- 1 tbsp
- 1 tbsp
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Directions
Directions
-
In a saucepot over medium heat, heat the olive oil. Add the onions, celery, and carrots and sauté for 5 minutes. Add the garlic and rosemary and sauté for 1 minute. Add the remaining ingredients, except the vinegar and basil. Bring to boiling. Reduce the heat and simmer, partially covered, for 20 minutes.
-
Add the vinegar. Top with the basil before serving.