Homemade Tuscan Vegetable-Bean Soup (Jonathan’s recipe)

-1 (150z) can Northern Beans
-1 (150z) can red (kidney) beans
-1 (150z) can caneloni beans
-1 (150z) black beans
-1/4 cup olive oil
-Mirepoix-french for finely chopped medley of carrots, celery and onion. You will need: 4 carrots, 3 stalks of celery, 1/2 large onion)
-1 can of (28 oz.) DICED Roma tomatoes
-1 (32oz.) chicken stock
-3 cloves of chopped garlic
-2 tbsp of Herbs de Provence (you can find this in the spice aisle of most supermkts)
-2 tbsp of sea salt
-1 tsp of pepper

Drain and rinse beans. Heat olive oil and add chopped veggies and cook for approx. 5 minutes. Add garlic and cook for 1 more minute or until veggies are tender. Add tomatoes, chicken stock and beans. Stir and bring to a boil. Reduce to medium low. Add the Herbs de Provence, salt and pepper. Simmer for 30 minutes.

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