Tomato and Cannellini Bean Soup

Note by Phyllis Brown:  Our family eats soup year round.  It makes a nourishing meal irregardless of the weather!

Tomato and Cannellini Bean Soup

  • 3 – 19 oz. cans cannellini beans
  • 2 – 14 oz. cans vegetable broth
  • 3 oz. sun-dried tomatoes in olive oil
  • 1/4 cup olive oil
  • 3 or 4 cloves garlic
  • 1 large leek
  • 2 large ripe tomatoes
  • 3 or 4 handfuls of baby spinach
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • sea salt
  • pepper

Chop garlic and leek.  Saute in olive oil in a large pan for 3 minutes.  Add beans and broth.  Cut sun-dried tomatoes in small pieces and add to pan.  Peel and chop tomatoes, add.  Bring to a boil, then turn to low heat and simmer 30 minutes.  Add spinach and spices.  Season to taste with salt and pepper.  Cook an additional ten minutes.  Enjoy!


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