Ingredients for Bean And Tomato Soup Large Volume
- 4 (14.5-ounce) cans diced tomatoes
- 4 (15-ounce) cans cannellini beans
- 2 chopped celery stalks
- 1 chopped carrot
- 1 large chopped onion
- 2 tablespoons olive oil
- 8 cups vegetable broth
- Salt to taste
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- Pepper to taste
- 500g small pasta shapes (optional)
- Dollop sour cream (optional)
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How to Make Bean And Tomato Soup Large Volume
- 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.
- 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.
- Bring the soup to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
- 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.
- Taste and adjust seasoning as needed. Serve hot with a dollop of sour cream or a drizzle of olive oil (optional).
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
42g
Fat
1g
Carbs
7g
