Fresh Vegetable Bean Soup – The Bean Institute
To download a Spanish translation of this recipe click here.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at beaninstitute.com.
Ingredients
- 2 14-ounce cans chicken or beef broth
- 2 tablespoons olive oil
- 1 medium onion
- 2 stalks celery
- 2 carrots
- 1 cup fresh or frozen green peas
- 1 15.5-ounce can beans (drained and rinsed)
- ¼ cup rosmarina or other small pasta
- 1 tablespoon dry basil
- ¼ teaspoon dry thyme
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