MULTIVEGETABLE SOUP Serves 4 to 6
32 fluid ounces good quality lowsodium beef broth (such as Swanson’s)
2 to 3 tablespoons oil; 1/2 extravirgin olive oil, 1/2 canola
1/2 to 1 white onion, thinly sliced 1 clove garlic, sliced
A few grinds of black pepper
2 to 3 sticks carrots, scraped and
diced
2 to 3 sticks celery, diced
1 large red onion, diced in large
chunks 3 to 4 long fresh green beans, trimmed and cut 1-inch long, or equivalent frozen
Canned beans, pinto, navy or cannelloni, or a combination, drained and washed, and welldrained
2 ripe tomatoes, seeded and diced
Measure beef broth and set aside. Heat oil in a medium to large pot. Add sliced white onion and saute over medium to medium-high heat, stirring frequently until fragrant and starting to take on some color. Add garlic and black pepper and stir briefly for a minute or so.
Stir in the carrots, celery, red onion and green beans. Saute, stirring occasionally, for about 5 minutes. Add canned beans and stir for a minute or so. Add the broth and cook, stirring occasionally until vegetables and beans are cooked; stir in the diced tomatoes midway to incorporate.
Adjust seasoning and serve piping hot with buttered good quality bread, toasted.