Potato and Bean Soup

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Potato and Bean Soup

 

2 tablespoons extra-virgin olive oil

1 cup chopped onion

3 carrots, cut into 1/4-inch dice

3 ribs celery, chopped

2 cloves garlic, minced

21/2 cups water

2 medium potatoes, peeled and cut into 1/2-inch cubes, about 2 cups

1 14 1/2 ounce can diced tomatoes

1 teaspoon ground cumin

2 15 ounce cans vegetable broth

1 15 ounce can cannelloni beans drained, rinsed

 

Heat the olive oil in a large pot over medium heat. Add the onion, carrots,

celery and garlic and cook, stirring, 4 to 5 minutes, or until the vegetables

are softened.

Add the water and potatoes and turn the heat to high. Bring to a boil, then add

potatoes and let simmer until they are tender on the outside, but not cooked

through, 5 to 7 minutes. Add the tomatoes, cumin, broth and beans, and let soup

simmer 10 minutes, until the potatoes are cooked through.

Makes 4 servings.