Great Northern Bean Vegetable Soup
Ingredients
- 2 tablespoons olive oil
- 2 celery stalks, chopped (approximately ½ cup)
- 1 medium onion, chopped (approximately ¾ cup)
- ½ teaspoon kosher salt
- 2 garlic cloves, finely chopped
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ¼ teaspoon ground black pepper
- 2 large carrots, peeled and cut into ¼” thick half moons (approximately 1 cup)
- 1 large red potato, peeled and cut into ½” dice (approximately 1 cup)
- 1 bay leaf
- 5 cups low-sodium vegetable (or chicken) broth, divided
- 1 can or pouch (15.5 ounces) organic Green Valley Great Northern Beans, drained and rinsed
- 1 tablespoon chopped fresh basil
- 1 ½ cups cooked pasta such as elbow macaroni or ditalini
Steps
- Heat the olive oil in a 4–5 quart saucepan over medium heat until hot.
- Add the celery, onions and ½ teaspoon kosher salt and sauté until soft but not brown, 4–6 minutes.
- Add the garlic, dried thyme, dried basil and ground black pepper; sauté until fragrant, 1 minute.
- Add the carrots, potatoes and bay leaf, stirring to incorporate.
- Add 2 cups of the broth, partially cover, and simmer until the vegetables are just barely tender, 10–20 minutes.
- Add the great northern beans and the remaining 3 cups of broth.
- Bring to a boil then reduce the heat to low and simmer, partially covered, for 10 minutes to meld the flavors.
- Stir in the fresh basil and taste, adding more salt and pepper if needed.
- To serve, place ¼ cup cooked pasta in each soup bowl then ladle in the soup, Garnish with a drizzle of olive oil, if desired. Serve hot.
- Serve with bread or a simple grilled meat for a heartier meal.
Make ahead: Without the pasta, the soup will keep refrigerated 3–4 days and frozen up to 3 months.
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