Ingredients

  • 3 tsp olive oil
  • 1 onion diced
  • 2 gloves of garlic minced (1 tsp)
  • 3 carrots diced
  • 3 celery stocks diced
  • 3-4 medium potatoes diced
  • 1 28 ounce can of tomatoes (I pulse mine in a blender)
  • 4 cups of vegetable stock
  • 1 tsp ground thyme
  • 1 tsp oregano
  • 1 tsp dry basil
  • 1 tsp salt
  • 1 tsp white pepper
  • 1 can of white beans (cannellini) or your favourites
  • 3-4 parmesan rinds (the outer part of the cheese)

Directions

  1. Put olive oil, diced onion, carrots, celery and potatoes in a Dutch oven or pot an sauté for 3-4 minutes on medium high.
  2. Add garlic, thyme, oregano, basil, salt and pepper and continue to sauté for another minute
  3. Add tomatoes and stock and bring to a boil
  4. Reduce heat and simmer until potatoes are just becoming tender
  5. Add white beans and continue to heat until done
  6. Remove parmesan rinds and serve with a slice of your favourite fresh bread

Enjoy