Easy White Bean Soup

• Vegan
• Gluten free

• Produce

  • 2 Bay leaves
  • 3 Carrots
  • 1 head Celery
  • 2 cloves Garlic
  • 1 Herbs, Fresh or dried
  • 500 g Navy beans, dried white
  • 2 Onions, large

• Canned Goods

  • 2 cups Vegetable stock

• Condiments

  • 1/4 cup Tomato sauce

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Liquids

  • 12 cups Water

Found on shelovesbiscotti.com

Description

Ingredients

• 2 tablespoons olive oil
• 2 large onions, chopped
• 3 carrots, peeled and chopped
• 1 head of celery, including leaves, chopped (10-14 stalks)
• 2 cloves garlic, minced
• ¼ cup tomato sauce
• 500 grams (1 pound) dried white navy beans, sorted and rinsed
• 2 bay leaves
• 2 cups vegetable stock
• 12 cups water
• fresh or dried herbs (sage,thyme, etc...)
• salt and pepper to taste

Directions

• Drizzle olive oil in a large stockpot.
• Add all the vegetables and garlic; saute for a couple of minutes over medium high heat.
• Combine the rest of the ingredients except salt and pepper.
• Bring to a boil, then reduce heat to medium, cover and simmer for 2- 2½ hours or until beans are tender and the soup is thick.
• Stir occasionally, especially during last 30 minutes.
• Add more water if soup becomes too thick.
• Season with salt and pepper at the end of the cooking time.