Quick and Easy White Bean Soup Provencal |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I found this recipe on a blog on line lifeloveandfood24, (pretty much sums me up too!) I love all of the different vegetables in this, and also the fact that this can be served to both a vegetarian and meat eating crowd (trust me, meat eaters, you'll LOVE This soup) it's hearty flavorful and delicious. Ingredients:
1 tablespoon extra virgin olive oil |
2 medium vidalia onions, chopped |
1 (1 lb) purple eggplant, peeled and cut into 1-inch pieces |
3 small zucchini, cut into 1-inch-length pieces |
3 garlic cloves, chopped |
2 (14 1/2 ounce) cans white beans, drained and lightly rinsed |
1 (28 ounce) can diced tomatoes |
2 tablespoons herbes de provence |
1 teaspoon salt |
2 -3 cups vegetable broth or 2 -3 cups water |
salt & freshly ground black pepper |
Directions:
1. In the bottom of a large pot, add olive oil and heat over medium heat.
2. Add onions, zucchini, eggplant and garlic. Sauté for several minutes to soften onions, stirring often.
3. When the onions become translucent, add all of the rest of the ingredients. Add enough vegetable broth and/or water to cover ingredients.
4. Bring the soup up to a boil, and then lower the heat to a simmer. Cover and cook for 20-30 minutes or so until the eggplant is tender. Stir the soup every few minutes or so during the simmering time.
5. Ladle the soup into bowls and serve with a nice hearty crusty bread.
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