Saute the olive oil, onions, celery and carrots.
Add in your finely chopped garlic (I used minced) and continue to cook
A delicious hearty soup.
Ingredients:
2 tablespoons extra virgin olive oil
1-3/4 cups onion, finely chopped
1-1/2 cups peeled and diced or chopped carrots
1-1/2 cups diced celery
sea salt
2 tablespoons finely chopped or minced garlic
1/4 teaspoon thyme
1/4 teaspoon dried sage
1/4 teaspoon of dried oregano
1/4 teaspoon of dried rosemary
6-1/4 cups low sodium chicken stock
2 cups great northern white beans or cannellini beans
Grated Parmesan cheese
In large pot, heat olive oil over medium medium heat. Add onions and a pinch of sea salt. Saute until golden. Add carrots, celery and 1/4 teaspoon salt. Saute three minutes, add garlic, thyme, sage, oregano and rosemary. Saute two minutes. Add 1/4 cup chicken stock. Allow liquid to evaporate. Add six cups more stock and beans (drained and rinsed). Simmer twenty minutes ~ add more stock if necessary. You may need a squeeze of lemon juice or a pinch of salt for taste.
Serve with a sprinkle of Parmesan cheese. Serves six.
I think some chicken would make a nice addition to this soup as well.
