Traditional Italian Bean and Grain Soup - alive magazine

Name: Traditional Italian Bean and Grain Soup - alive magazine
Ingredients: 3 Tbsp (45 mL) extra-virgin olive oil; 1 large onion, peeled and sliced into rings; 4 cloves garlic, minced; 2 stalks celery, sliced; 2 carrots, sliced; 2 tsp (10 mL) fresh sage, minced; 2 tsp (10 mL) dried Italian herbs; 8 cups (2 L) vegetable stock; 2 tsp (10 mL) sea salt; 1 14-oz (398-mL) can diced tomatoes or 2 cups (500 mL) fresh; 1 14-oz (398-mL) can cannelloni beans; 1 14-oz (398-mL) can chickpeas; 1 cup (250 mL) cooked grain (brown rice, barley, or faro or combination of all three)

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This soup is really a meal in one: vegetables, grains, beans, and heart-healthy, monounsaturated olive oil. The traditional grain used would be faro…

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Ingredients

3 Tbsp (45 mL) extra-virgin olive oil
1 large onion, peeled and sliced into rings
4 cloves garlic, minced
2 stalks celery, sliced
2 carrots, sliced
2 tsp (10 mL) fresh sage, minced
2 tsp (10 mL) dried Italian herbs
8 cups (2 L) vegetable stock
2 tsp (10 mL) sea salt
1 14-oz (398-mL) can diced tomatoes or 2 cups (500 mL) fresh
1 14-oz (398-mL) can cannelloni beans
1 14-oz (398-mL) can chickpeas
1 cup (250 mL) cooked grain (brown rice, barley, or faro or combination of all three)