Ingredients
– 1 tablespoon olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 carrot, diced
– 1 celery stalk, diced
– 800 ml diced tomatoes (canned)
– 400 ml vegetable broth
– 400 g white beans (canned, drained and rinsed)
– 1 teaspoon dried basil
– Salt and pepper to taste
Method
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, carrot, and celery. Cook for about 5 minutes until the vegetables soften.
3. Stir in the diced tomatoes, vegetable broth, and white beans. Mix well.
4. Add the dried basil, salt, and pepper. Let the soup simmer for 20 minutes.
5. Serve hot, and enjoy your soup!
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