Quick and Easy White Bean Soup Provencal

"I found this recipe on a blog on line lifeloveandfood24, (pretty much sums me up too!) I love all of the different vegetables in this, and also the fact that this can be served to both a vegetarian and meat eating crowd (trust me, meat eaters, you'll LOVE This soup) it's hearty flavorful and delicious."
 
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Ready In:
45mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • In the bottom of a large pot, add olive oil and heat over medium heat.
  • Add onions, zucchini, eggplant and garlic. Sauté for several minutes to soften onions, stirring often.
  • When the onions become translucent, add all of the rest of the ingredients. Add enough vegetable broth and/or water to cover ingredients.
  • Bring the soup up to a boil, and then lower the heat to a simmer. Cover and cook for 20-30 minutes or so until the eggplant is tender. Stir the soup every few minutes or so during the simmering time.
  • Ladle the soup into bowls and serve with a nice hearty crusty bread.

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RECIPE SUBMITTED BY

I enjoy anything from 'spray cheese' on Ritz Crackers to foie gras torchon on toast points
 
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