Tuscan Bean Soup

By lindybug

Ingredients

• 1 medium onion, chopped
• 1 garlic clove, chopped finely
• 2 celery stalks, sliced
• 1 large carrot, sliced
• 14 oz can chopped tomatoes
• 2/3 cup Italian dry red wine
• 5 cups fresh vegetable bouillon
• 1 tsp dried oregano
• 1 1/2 cups canned mixed beans, drained and rinsed
• 2 medium zucchini, diced
• 1 Tbsp tomato paste
• Salt and pepper, to taste

Details

Servings 4

Preparation

Step 1

1. Place the onion, garlic, celery and carrot in a large saucepan. Stir in the tomatoes, red wine, vegetable bouillon and oregano.

2. Bring the vegetable mixture to a boil, then cover and let simmer for 15 min. Stir the beans and zucchini into the mixture and continue to cook, uncovered, for another 5 min.

3. Add the tomato paste to the mixture and season well with salt and pepper to taste. Then heat through, stirring occasionally, for another 2-3 min, but do not let the mixture boil again.

4. Ladle the soup into bowls and serve.