Bean And Tomato Soup Large Volume Recipe

Ingredients for Bean And Tomato Soup Large Volume

• Tomatoes
• Baked Beans
• 2 celery stalks, chopped
• 1 carrot, chopped
• Onions
• 2 tablespoons olive oil
• Vegetable Stock
• salt and pepper to taste

How to Make Bean And Tomato Soup Large Volume

1. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add 1 large chopped onion, 2 chopped celery stalks, and 1 chopped carrot. Cook until softened, about 5-7 minutes.
2. Add 4 (15-ounce) cans of cannellini beans (drained and rinsed), 4 (14.5-ounce) cans of diced tomatoes (undrained), 8 cups of vegetable broth, 2 teaspoons dried oregano, 1 teaspoon dried basil, and salt and pepper to taste.
3. Bring the soup to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
4. If adding pasta, stir in 500g of small pasta shapes (like ditalini or elbow macaroni). Continue to simmer until pasta is cooked through, about 8-10 minutes more.
5. Taste and adjust seasoning as needed. Serve hot with a dollop of sour cream or a drizzle of olive oil (optional).