| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats | Tuscan | Soups & ste, Vegetables | 4 | servings |
INGREDIENTS
| 2 | tb | Olive oil |
| 1 | c | Carrots; sliced |
| 1 | c | Onions; chopped |
| 1/2 | c | Celery; chopped |
| 2 | Cloves garlic; minced | |
| 1 | cn | (15-oz.) cannellini beans; drained, rinsed |
| 1 | cn | (15-oz.) black beans; drained, rinsed |
| 1 | cn | (14.5-oz.) chicken broth |
| 1/2 | ts | Dried thyme leaves |
INSTRUCTIONS
In 5-quart Dutch oven, heat oil over medium-high heat until hot. Add carrot, onions, celery, and garlic, cook 4 to 5 minutes or until onions are tender, stirring occasionally. Stir in all remaining ingredients. Bring to a boil. Reduce heat to medium; simmer 10-to 12 minutes. Mary Curtis Recipe by: Progresso Can of Cannellini (White Kidney Beans) Posted to EAT-LF Digest by Mary Curtis <curtism@fuse.net> on Nov 5, 1998, converted by MM_Buster v2.0l.
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