Tuscan White Bean Soup for the Soul

I went searching for a Tuscan bean recipe and found a few that looked good! I took the parts I liked and combined them into this beautiful and delicious recipe of my own! I used my vegetable slicer which perfectly cubed all the ingredients and made my life and soup so much easier. This recipe is perfect for our soup and salad lunch tradition at the office. Yum!

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Ingredients:

• 2, 15 ounce cans of cannelloni beans

• 2 carrots, cubbed

• 1/2 yellow onion, chopped

• 2 Tbsp olive oil

• 6 garlic cloves minced

• 1 small zucchini, cubbed

• 1 medium potato, cubbed

• 1, 15 ounce can diced tomatoes

• 2 quarts vegetable stock

• 2 bay leafs

• 1/2 tsp red chilli flakes

• 1 Tbsp fresh thyme leaves

• 1 Tbsp oregano

• Salt and pepper to taste

• Parmesan cheese

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Directions:

• Heat 2 Tbsp olive oil in soup pot and add onions and garlic, sauté until lightly browned.

• Add carrots and continue to sauté.

• Add potatoes, diced tomatoes, vegetable stock, oregano and bay leaves. Bring to a boil and reduce to simmer for 15 minutes.

• Add zucchini, beans, and fresh thyme and continue to simmer for 15 minutes.

• Add salt and pepper to taste.

• Top with parmesan cheese.

• Enjoy!