J
Jeanh
Guest
Italian Navy Bean Soup with Rosemary
A quick, easy and delicious soup that helps keep you warm as the weather cools. Best of all, the taste gets better the second day!
Prep and Cook Time: 30 minutes
Ingredients:
A quick, easy and delicious soup that helps keep you warm as the weather cools. Best of all, the taste gets better the second day!
Ingredients:
- 1 medium onion, diced
- 1 medium carrot, diced
- 2 stalks celery, diced
- 5 cloves garlic, pressed
- 4 cups chicken or vegetable You do not have permission to view the full content of this post. Log in or register now.
- 4 cups kale, minced
- 1 15 oz can diced tomatoes
- 2 TBS You do not have permission to view the full content of this post. Log in or register now. (or 2 tsp dried oregano)
- 1 tsp You do not have permission to view the full content of this post. Log in or register now. (or 1/3 tsp dried rosemary)
- 2 15oz cans navy beans (No BPA), drained
- salt & pepper to taste
- Using 5 tablespoons of broth, You do not have permission to view the full content of this post. Log in or register now. onion, carrot, and celery in large soup pot over medium low heat for 5 minutes, stirring frequently.
- Add garlic and continue to sauté for another minute.
- Add rest of chicken or vegetable broth, kale, and tomatoes. If using dried rosemary and oregano, add them now as well.
- Simmer for 30 minutes over medium heat.
- Add beans, salt, and pepper. If using fresh herbs, add them now. Cook for several minutes so beans can heat through.
