Recipe for Bean Soup in Italian Style

Number of servings - 6

Ingredients:

Red beans - 8 oz (soaked for 8-10 hours)
Vegetable broth - 6 cups
Thyme - 1 sprig
Rosemary - 1 sprig
Olive oil - 2 tbsp
Onions - 1 pc. (peeled and finely chopped)
Garlic - 1 clove (crushed)
Rosemary - 1 tsp (finely chopped)
Sage - 1 tsp (finely chopped)
Thyme - 1 tsp (finely chopped)
Carrots - 2 pcs. (peeled and diced)
Celery - 2 stalks
Zucchini - 1 pc. (sliced)
Red wine - 1/2 cup
Tomato juice - 1 cup
Salt and ground black pepper to taste

Directions:

Rinse beans and place in a large saucepan with the bay leaf, thyme and rosemary sprigs.

Pour the broth, bring to a boil and simmer 10 minutes. Reduce heat and simmer for 45-50 minutes.

Heat olive oil in a frying pan, saute onions, carrot, garlic, chopped herbs, celery and zucchini for about 5 minutes.

Pour in wine and boil over high heat for 3 minutes. Pour tomato juice, cover and simmer over low heat for 20 minutes.

Add contents of the frying pan to saucepan with beans and simmer for 5 minutes. Salt and pepper to taste.

Pour cooked soup in bowls and garnish to taste.

Ready in: 90 minutes.

Nutritional Information:

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