Vegetable-bean soup

I hope your Lent is going well, mine is for sure! Morning sickness is almost over, this pregnancy is going by so much faster than the last one.

I want to share this recipe with you guys, it's one of those great meals for Friday if you abstain from meat like we do. Here's the recipe:

Vegetable-Bean soup

Serves 4 ~Active time 25 min. ~ Total time 50 min

                                              2 tbsp. EVOO (Extra virgin olive oil)
                                              2 medium carrots, diced small
                                              2 celery stalks diced small
                                              1 medium yellow onion, diced small
                                              3 garlic cloves, minced
                                             1 tsp. dried thyme
                                             coarse salt and ground pepper
                                          31 ounces cannellini beans, rinsed and drained
                                         28 ounces diced tomatoes
                                          4 cups vegetable broth
                                           1/4 cup chopped parsley
                                          grated parmesan, for serving

In a large pot, heat oil over medium-high. Add carrots, celery, and onion and cook until onion is translucent, about  6 minutes. Add garlic and thyme and season with salt and pepper; cook until fragrant, about 3 minutes. Add beans, tomatoes, broth, and parsley and bring to a boil. Reduce heat and simmer until vegetables are tender, 25 to 30 minutes. Season to taste with salt and pepper. Divide soup among 4 bowls and serve with parmesan cheese on top.

(From: Everyday Food magazine)                          

                                   

Enjoy!!