Title: Tuscan Minestrone Soup
Categories: Soups & ste, Vegetables
Yield: 4 servings

2 tb Olive oil
1 c Carrots; sliced
1 c Onions; chopped
1/2 c Celery; chopped
2 Cloves garlic; minced
1 cn (15-oz.) cannellini beans;
-drained, rinsed
1 cn (15-oz.) black beans;
-drained, rinsed
1 cn (14.5-oz.) chicken broth
1/2 ts Dried thyme leaves

In 5-quart Dutch oven, heat oil over medium-high heat until hot. Add
carrot, onions, celery, and garlic, cook 4 to 5 minutes or until onions are
tender, stirring occasionally. Stir in all remaining ingredients. Bring to
a boil. Reduce heat to medium; simmer 10-to 12 minutes. Mary Curtis

Recipe by: Progresso Can of Cannellini (White Kidney Beans)

Posted to EAT-LF Digest by Mary Curtis on Nov 5, 1998,
converted by MM_Buster v2.0l.