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

• 2 tsp olive oil
• 1 tsp. fennel seed (crushed into powder)
• 4 cloves garlic (thinly sliced)
• 1 large onion (finely diced)
• 1 large stalk celery (diced)
• 2 cans no salt added white beans (drained and rinsed)
• 1 cup water
• 2 cups no salt added vegetable stock
• 1 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.