Italian White Bean Soup
Fresh herbs, instead of dried, are always an option when available. And they really make this soup special. If you are avoiding wheat/gluten products, simply omit the pasta or substitute rice or quinoa as an option.
1 large onion, chopped
1 carrot, chopped
1 rib celery, chopped
2 tbsp oil
3 cloves garlic, minced
4 cups vegetable broth
3/4 cup uncooked pasta
1 tbsp dried basil
1 tsp dried oregano
1 tsp dried parsley
1/4 tsp dried thyme
1/4 tsp dried rosemary
1/4 tsp crushed red pepper flakes
1/8 tsp fresh ground black pepper
sea salt, to taste
2 cans cannellini beans (15 oz ea), rinsed and drained
1 can diced tomatoes (28 oz)
Saute onion, carrot, celery and oil in a large pot until tender.
Add garlic and cook for one minute.
Add vegetable broth, uncooked pasta (or substitute), basil, oregano, parsley, thyme, rosemary, red pepper flakes, black pepper and sea salt.
Bring the soup to a boil.
Reduce to a simmer and cook, uncovered, for 15 minutes or until pasta (or substitute) is tender.
Stir in beans and tomatoes.
Simmer for 5 more minutes and serve.
Courtesy: The Tolerant Vegan