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Yield: 4 Servings
Ingredients:
* 1 sm Onion; chopped
* 1 sm Carrot; chopped
* 1 Celery stalk; chopped
* 1 Bay leaf pn Pepper pn Salt pn Thyme
* 1 1/2 c Vegetable peels
Instructions:
To make vegetable stock: Bring all ingredients to a boil. Cover and simmer for 30 minutes. Strain and reserve liquid. To make soup: Sasute onions carrots and celery in olive oil until browned. Add one cup beans and one cup stock to sauteed vegetables. Puree remaining beans and stock toether. Stir in remaining ingredients. Bring to a boil lower heat and simmer for 15 minutes.
Ingredients:
* 1 sm Onion; chopped
* 1 sm Carrot; chopped
* 1 Celery stalk; chopped
* 1 Bay leaf pn Pepper pn Salt pn Thyme
* 1 1/2 c Vegetable peels
Instructions:
To make vegetable stock: Bring all ingredients to a boil. Cover and simmer for 30 minutes. Strain and reserve liquid. To make soup: Sasute onions carrots and celery in olive oil until browned. Add one cup beans and one cup stock to sauteed vegetables. Puree remaining beans and stock toether. Stir in remaining ingredients. Bring to a boil lower heat and simmer for 15 minutes.
