Tuscan minestrone soup

Yield: 4 servings

Measure Ingredient
2 tablespoons Olive oil
1 cup Carrots; sliced
1 cup Onions; chopped
½ cup Celery; chopped
2 Cloves garlic; minced
1 can (15-oz.) cannellini beans; drained, rinsed
1 can (15-oz.) black beans; drained, rinsed
1 can (14.5-oz.) chicken broth
½ teaspoon Dried thyme leaves

In 5-quart Dutch oven, heat oil over medium-high heat until hot. Add carrot, onions, celery, and garlic, cook 4 to 5 minutes or until onions are tender, stirring occasionally. Stir in all remaining ingredients. Bring to a boil. Reduce heat to medium; simmer 10-to 12 minutes. Mary Curtis Recipe by: Progresso Can of Cannellini (White Kidney Beans) Posted to EAT-LF Digest by Mary Curtis <curtism@...> on Nov 5, 1998, converted by MM_Buster v2.0l.

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