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Vegetable Soup with White Beans

Servings 4 adults

Ingredients

  • 1 28oz can white kidney beans drained, rinsed
  • 2 quarts chicken stock
  • 1 large carrot diced
  • 1 turnip diced
  • 1 yellow squash diced
  • 1 stalk celery sliced
  • 1 yellow onion diced
  • 1 14.5oz can diced tomatoes
  • 2 sprigs oregano
  • 1 sprig thyme
  • salt
  • pepper
  • olive oil

Instructions

  • Put a large pan on medium heat and add 2 tbsp olive oil. Add the onions, oregano, and thyme, season with salt and pepper, and sweat. Add the carrot and turnip, and saute for 5 minutes.
  • Add the squash, chicken stock, diced tomatoes, and season with salt and pepper again. Bring to a boil, reduce and simmer for 10 minutes.
  • Add the beans, simmer for another 5 minutes, adjust seasoning if needed, and serve.