Wednesday, July 21, 2010

Black and White Bean Soup

I know, I know. It's the dead of summer, but I just can't help myself--I love soup! And when all you have to do is throw together a combination of pantry ingredients to create a satisfying meal? Come on. How can you not make a few soups during the summer? Impossible.

Black and White Bean Soup
(adapted from Lana's Cooking)
Serves 6

2 teaspoons vegetable oil
1 cup onion, chopped
2 garlic cloves, minced
2 (15 ounce) cans diced tomatoes with their juice
1 can white beans, drained and rinsed
1 can black beans, drained and rinsed
1 (15 ounce) can beef broth (veggie or chicken broth would work, too)
1/2 tablespoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon ground pepper
1 teaspoon salt

1) Heat the oil in a large saucepan over medium heat. Add the onion and garlic, and saute about 4 or 5 minutes or until tender.
2) Add the remaining ingredients and bring to a boil. Reduce heat and simmer 10 minutes. Serve with Parmesan cheese or some Cheddar Cheese Puffs. Enjoy!

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