Vegetable White Bean Soup

This is a classic vegetable soup, with white beans added for protein and to ensure this soup is filling. It’s a great make ahead lunch and could easily be made in a slow cooker for a weeknight solution. Serve with a freezer biscuit or a simple salad to round it out.

Vegetable White Bean Soup

Serves 4-6

Ingredients

• 1 medium onion, chopped
• 4 ribs celery, chopped
• 4 small to medium carrots, chopped
• 2 tbsp olive oil
• 1 can chopped tomatoes
• 1 quart stock (chicken or vegetable)
• 1 tbsp Italian seasoning
• 2 cans white or cannelini beans
• 1 c. frozen corn or 1 can corn
• salt

Instructions

1. Saute onion, celery and carrots in olive oil over medium high heat in heavy bottomed saucepan (enamaled cast iron round Dutch Oven works great) until beginning to soften.
2. Add remaining ingredients, and stir.
3. Bring to a boil. Then reduce heat to low and simmer for 30 minutes to an hour, until vegetables are tender.