Wednesday, May 6, 2009

Tuscan Minnestrone


2 Tablespoons olive oil
1 cup carrots
1 cup onions
½ cup celery
2 garlic cloves
½ teaspoon dried thyme leaves

1 19-oz. can Progresso Cannellini Beans, drained & rinsed
1 15-oz can Progresso Black beans, drained & rinsed
1 14.5-oz. can vegetable broth


Heat olive oil in a big pot on high heat

Add carrots, onions, celery and garlic.
Cook 4-5 minutes until onions are tender, stirring occasionally.
Stir in all remaining ingredients.
Bring to a boil.

Reduce heat to medium.
Simmer 10-12 minutes.
Salt to taste.

Chicken can be added, best cut into cubes at the halfway point.

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