This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Four Bean Soup
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- #77312
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 can (15 ounce size) Great Northern beans
1 can (15 ounce size) red beans
1 can (15 ounce size) butter beans
1 can (15 ounce size) black beans
1 tablespoon pure olive oil
1 package pea pods
2 cloves garlic, chopped
1 can (28 ounce size) cut Roma tomatoes
1 container (32 ounce size) stock
2 tablespoons chopped fresh oregano
2 tablespoons herbes de provence
2 teaspoons sea salt
1 teaspoon fresh cracked black pepper
1 teaspoon lemon extra-virgin olive oil
directions
Drain and rinse all beans; set aside. Heat oil in stockpot on MEDIUM-HIGH; add mirepoix. Cook, stirring, about 5 minutes, until soft but not browned.
Add garlic; cook, stirring, 1-2 minutes, until soft but not browned. Add tomatoes, vegetable stock, and beans. Stir; bring to boil.
Reduce heat to MEDIUM-LOW; add herbes, salt, and pepper. Simmer 15 minutes.
Drizzle with lemon oil just before serving.
added by
kathykasia
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
I'm going to make the soup this afternoon; it looks delicious!