Greek Bean Soup-Dinning with Friends Cookbook

Greek Bean Soup

1 1/2 carrots, chopped

2 celery stalks, with leaves

1 medium onion, chopped

14-oz. can plum tomatoes

1/4 cup olive oil

2 cups vegetable broth

parsley, chopped

salt & pepper

Dice the following by hand: carrots, celery and onion.

Heat oil and saute carrots. After 5 minutes, add onions, then celery. When all vegetables are light medium brown, add 1 teaspoon of salt, pepper and canned tomatoes. Simmer, covered, for 10 minutes. Add 2 cups of vegetable broth and cook for another 10 minutes or until vegetables are tender. Add the cooked cannellini beans. Add more broth if needed and decorate with chopped parsley.