Peasant Soup



12 servings



1 lb. dried great northern beans
3 carrots, sliced
3 celery ribs, sliced
2 onions, chopped
2 cloves garlic, minced
2 bay leaves
1 can (14-1/2 oz.) tomatoes with liquid, cut up
1 tsp. dried basil
1/2 tsp. pepper
2 tbsp. olive oil


Place the beans in a Dutch oven and cover with water; bring to a boil. Boil for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain and rinse beans; return to Dutch oven. Add 6 cups water, carrots, celery, onions, garlic, bay leaves, tomatoes, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until the beans are tender. Discard the bay leaves. Add oil and heat through.

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