Sort ingredients
pierce09
QR Code
Listen
Pdf
Sauté onions- Heat olive oil in a 4 quart or larger pot. Add the onions, and sauté for 5-7 minutes, until they are soft and translucent.
Add garlic- Make a space in the middle of the onions, then add the garlic. Cook for 1 minute, stirring, until it is fragrant and cooked through.
Simmer- Add the carrots, celery, cauliflower florets, zucchini, basil, oregano, salt, bay leaf, diced tomatoes and vegetable stock. Stir and scrape the bottom of the pan to make sure nothing is stuck. Place the lid on the pot, bring to a boil, then reduce the heat and allow the soup to simmer for 30 minutes. You want the carrots and celery to be soft.
Add kidney beans- Before serving, remove the bay leaf, and stir in the kidney beans. Taste and adjust salt if needed *see note 4