Italian Bean Soup

groundleaf.co

Beth K

1 cup dry cannellini beans, soaked*

3 ½ cups TOMATO STOCK**

½ medium onion, diced

14.5 oz fire-roasted diced tomatoes

2 TB nutritional yeast

1 TB dried basil

1 TB dried oregano

2 tsp salt**

1 tsp dried rosemary

1 tsp garlic powder

½ tsp smoked paprika

¼ tsp celery seeds

¼ tsp black pepper

⅛ tsp red pepper flakes

subheading: Directions are for cannellini beans but any bean can be used here, just adjust the cooking time for your bean. If using canned beans, use 2 cans drained.:

subheading: *You can substitute VEGETABLE STOCK mixed with 1 TB tomato paste:

subheading: **The stock used in this recipe is unsalted; if using a stock that has salt, reduce added salt.:

Directions at groundleaf.co

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer