Ingredients:
Advertisement:2 cans (14.5 oz each) fire roasted tomatoes
1 can (15 oz) cannellini beans, drained and rinsed
1 can (15 oz) Great Northern beans, drained and rinsed
1 large yellow onion, diced
Advertisement:2 stalks celery, chopped
2 carrots, peeled and chopped
3 cloves garlic, minced
4 cups vegetable broth
Advertisement:2 teaspoons Italian seasoning
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
Advertisement:2 bay leaves
Optional: a handful of fresh spinach leaves, fresh basil for garnish
Advertisement:
Thanks for your SHARES!
Delicious Fried Eggplant with Fresh Tomatoes and Red Onions
Cannelés of Bordeaux Recipe
Vegan Potpie
Lemon Lush Dessert
Squeeze 1 lemon with 1 teaspoon of olive oil. You will remember me for the rest of your life.
The No Name Dip Recipe That Steals Hearts
Easy Beef Stroganoff
Diana had spent all her savings on buying her son’s suit for the wedding, and she couldn’t wait to see his reaction when she surprised him at home.
My mama used to make this weekly for us growing up. I’m so happy I found this recipe as it is very similar to her version, if not better