Rustic White Bean and Vegetable Soup

Name: Rustic White Bean and Vegetable Soup
Yield: Serves 8–10
Cuisine: Vegan
Ingredients: 2 tablespoons olive oil; 1 large onion, diced; 3 carrots, peeled and diced; 3 celery stalks, diced; 3 cloves garlic, minced; 5–6 medium potatoes, peeled and diced; 4 (15 oz) cans white beans, drained and rinsed; 8 cups water; Knorr Vegetable Bouillon, enough to make 8 cups broth; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 bay leaf; Freshly ground black pepper, to taste; Salt, if needed; 2 cups frozen broccoli florets or frozen mixed vegetables

A rustic potato, white bean and vegetable soup for a larger household.

Serves 8–10Soups & stews

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INGREDIENTS

Serves 8–10

2 tablespoons olive oil
1 large onion, diced
3 carrots, peeled and diced
3 celery stalks, diced
3 cloves garlic, minced
5–6 medium potatoes, peeled and diced
4 (15 oz) cans white beans, drained and rinsed
8 cups water
Knorr Vegetable Bouillon, enough to make 8 cups broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Freshly ground black pepper, to taste
Salt, if needed
2 cups frozen broccoli florets or frozen mixed vegetables

METHOD

Make it

1
Heat the olive oil in a large soup pot over medium heat.
2
Add the onion, carrots and celery. Cook for 8–10 minutes until softened.
3
Stir in the garlic and cook for 1 minute.
4
Add the potatoes, water, bouillon, thyme, rosemary, bay leaf and black pepper.
5
Bring to a boil, then reduce to a gentle simmer for 15 minutes.
6
Add the white beans and continue simmering for another 15–20 minutes, until the potatoes are tender.
7
Stir in the frozen broccoli or mixed vegetables and cook for 5–10 minutes.
8
Taste and adjust seasoning with salt and pepper. Remove the bay leaf before serving.

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