Tuscan Bean Soup

Servings: 4 | Serving size: about 1 cup

Cooking Time: 45 Minutes

This recipe can easily be multiplied or divided by 2. This recipe makes great leftovers, Like many soups, it's actually better the next day. Reheat gently.

Ingredients

• 1 tsp olive oil
• 1 large onion (minced)
• 2 15-ounce can no salt added white beans (drained and rinsed)
• 4 cups water
• 1 tsp fennel seed (crushed into powder)
• 1/2 tsp dried basil leaves
• 1/2 tsp dried oregano leaves
• 1/2 tsp dried marjoram leaves
• 1 Tbsp no salt added tomato paste
• 1 tsp Dijon mustard
• 1/2 tsp salt
• fresh ground black pepper to taste

Place the olive oil in a medium sauce pan over medium high heat.

Add the garlic and fennel and cook for one minute.Stir frequently.

Add the onion and cook for 5 minutes.Stir frequently.

Add the beans, water, basil, oregano, marjoram, tomato paste, mustard, salt and pepper.

Stir well.

Cover, reduce the heat and simmer for 30 minutes.Stir occasionally.

Uncover and simmer for 30 minutes.Stir occasionally.

Serve.