Classic Bean Soup

Ingredients

• 1 medium yellow onion, small diced
• 2 large carrots, diced
• 2 celery ribs, diced
• 4 large garlic cloves, minced
• 3 tablespoons olive oil
• 28-ounce can crushed fire roasted tomatoes
• 2 15-ounce cans navy beans*, drained (or substitute cannellini beans or pinto beans)
• 1 15-ounce can kidney beans, drained
• 1 quart vegetable broth
• 2 tablespoons smoked paprika
• ½ teaspoon cumin
• 1 teaspoon fennel seeds
• 2 teaspoons kosher salt

Instructions

1. Dice the onion, carrots and celery. Mince the garlic.
2. In a large pot or Dutch oven over medium heat, sauté the onion, carrots, and celery for 5 to 7 minutes, until the onion is translucent. Add the garlic and cook for 1 minute.
3. Add tomatoes, drained beans, vegetable broth, smoked paprika, cumin, fennel seeds (crushing the fennel seeds with your fingers as you add them), and kosher salt. Simmer for 15 minutes**. Taste and adjust seasonings if desired. Serve warm: leftovers keep well refrigerated for up to 3 days or frozen up to 3 months.