Vegetarian Bean Soup

February 21, 2016

A hearty vegetarian bean soup with plenty of fresh vegetables thrown in.

Ingredients

2 cupsdried white beans, soaked

2 tablespoonsolive oil

2 cupschopped onion

2cloves garlic, chopped

1red bell pepper, chopped

32 ouncesvegetable Broth (or water)

1 3-inchpiece parmesan cheese rind

1 bunchfresh spinach, torn

1 (14-ounce) candiced tomatoes

Preparation

1. Soak beans overnight, or using the quick soak method, by bringing the beans to a boil for a minute, removing from heat, covering and setting aside for an hour.

2. Heat oil in a large saucepan or Dutch oven. Add onion, garlic, and red bell pepper and saute until tender, about 10 minutes. Add beans and thyme, stir well. Add vegetable broth or water, parmesan cheese rind, and bring to a boil, reduce heat, partially cover and simmer 1 hour or until beans are tender. Add spinach, tomatoes, and heat thorougly. Yield: 14 cups.