Fresh Vegetable Bean Soup

• From: The Bean Institute

Ingredients

• 2 14 oz cans chicken or beef broth

• 2 Tbs olive oil

• 1 med onion, finely chopped

• 2 stalks celery, chopped

• 2 carrots, chopped

• 1 cup fresh or frozen green peas

• 1 15 oz can beans

• 1/4 cups rosmarino or other small pasta

• 1 Tbs dry basil

• 1/4 tsp thyme

Any small pasta variation works wonderfully in this warming chicken and vegetable soup.

Directions

• Pour broth into a 2-quart saucepan; heat to a simmer.
• Meanwhile heat a medium sized skillet; add olive oil.
• Add fresh vegetables to the skillet in the order they are listed and prepared. Stir occasionally to cook evenly.
• Cook another 3 to 5 minutes. Add cooked vegetables, peas, beans, and herbs to broth. Simmer for 30 minutes.