Tuscan Bean Soup

Tuscan Bean Soup

Ingredients:
1 Tbsp olive oil
2 medium onions, coarsely chopped
2 medium carrots, coarsely chopped
2 celery ribs, chopped
29 oz (825 mL) reduced-sodium chicken broth
28 oz (796 mL), crushed tomatoes in puree
½ cup chopped fresh basil
2 Tbsp chopped fresh oregano, or 1 tsp dried
15.5 oz (440 mL) red kidney beans
15.5 oz (440 mL) cannellini beans
15.5 oz (440 mL) chickpeas
6 Tbsp freshly grated parmesan cheese

Directions:
1. In large nonstick Dutch oven, heat oil over medium-high heat. Add onions, carrots, and celery and
sauté for 5 minutes, or until soft. Add broth, tomatoes in puree, basil, and oregano. Bring to a boil.
Reduce heat to medium-low, partially cover, and cook for 10 minutes.
2. Put kidney and cannellini beans and chickpeas in colander. Rinse and drain. Stir into soup. Cook
for 10 minutes, or until flavors develop. Remove from heat.
3. Very coarsely puree about one-fourth of soup using immersion blender. Or transfer about 2 cups
soup to food processor, very coarsely puree, and return to pot. Serve 2 cups soup per person topped
with 1 Tbsp parmesan.