Tasty Tuesday: Tomato, Vegetable & Bean Soup

Tomato, Vegetable & Bean Soup!

I was looking for something healthy and simple to kick off the new year 

and found this yummy soup when I was browsing!

With a bit of crusty bread it was perfect for a cold winter night 

and a healthy start to the new year :)

 Lots of yummy ingredients. You could definitely add others into the mix too!

**squee** I got to use my new Le Creuset Dutch Oven that I got for Christmas!! 

I've got the BEST mom!

Chop up your onion, garlic and carrots into small bits and thinly slice celery.

Saute for 3 minutes on medium-high heat.

Add vegetable broth, thinly sliced zucchini, diced tomatoes and tomato paste.

I used about 2 fresh tomatoes and two cans of drained diced tomatoes.

Bring to a boil then simmer 15 minutes!

Add beans and simmer 2 additional minutes.

Season to taste and add a chunk a fresh bakery bread 

and you've got a delicious dinner in under 30 minutes!

Tomato, Vegetable & Bean Soup Recipe

Total time 30 minutes, serves 4

1 onion, finely chopped
2 cloves garlic, finely chopped
1 T extra virgin olive oil
3 cups vegetable stock
2 pounds tomatoes, chopped  (or 2 cans diced tomatoes or a combo)
2 T tomato paste
2 zucchini halved lengthwise and thinly sliced
1 large carrot, finely chopped
2 stalks celery thinly sliced
14 oz red kidney beans
salt and pepper

• Dice and slice all ingredients.
• Saute the onion and garlic in oil on med-low heat until softened, about 3 minutes
• Add vegetable stock, tomatoes, tomato paste, zuchhini, carrot and celery
• bring to a boil
• cover and simmer over med-low heat until the zucchini is tender, about 15 minutes
• add beans and simmer an additional 2 minutes
• season with salt and pepper to taste
• serve hot!