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Vegetable Bean Soup

Here's how you make Vegetable Bean Soup
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  • Servings: 8
  • Prep: 10m
  • Cook: 35-40m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • Olive oil
  • 1 large onion, diced
  • 1 carrot, halved lengthwise and sliced
  • 2 stalks celery, sliced
  • 4 cloves garlic, minced
  • 1 1/2 to 2 teaspoon dried Italian seasoning
  • 2 cups chicken broth (or beef broth)
  • 2 cups water
  • 1 can (14 1/2 ounce) Italian diced tomatoes (do not drain)
  • 1 to 2 tablespoon fresh basil, chopped, or as desired
  • 1 can (15 ounce) white beans, drained and rinsed
  • Uncooked pasta bows (or other small pasta and use what you want, or cooked added in at the end of cooking)
  • 1 small escarole head, washed then torn into 2-inch pieces
  • Salt and ground fresh pepper
  • Fresh grated Parmesan or Romano cheese
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Heat the oil in a largesaucepan over medium heat. Add the onion, carrot and celery, and sauté until tender, about 5 minutes. Add the garlic; saute 1 minute. broth, water, tomatoes, Italian seasoning and beans.

  • Step 2: Bring to a boil, reduce heat and simmer for 35-40 minutes, adding in the escarole and uncooked pasta 15 minutes before soup is done; simmer until the pasta is cooked, or if you prefer you can add in cooked pasta at the end of cooking. Season with salt and ground pepper.

  • Step 3: Serve in bowls topped with Parmesan or Roman cheese.

We hope you enjoy this recipe!

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