Navy Bean and Tomato Florentine Soup Recipe
| Tags: |
Ingredients
- 1 1/3 cups olive oil
- 1 qt diced Spanish onions
- 1 qt diced celery
- 1 qt diced carrots
- 1/4 cup garlic powder
- 4 gals vegetable stock
- 3 cans #10 can tomatoes
- 1 qt tomato paste
- 2 Tbsp oregano leaves
- 10 each bay leaves
- 2 Tbsp thyme leaves
- 2 Tbsp basil leaves
- 1 Tbsp salt
- 1 Tbsp pepper
- 2/3 cup sugar
- 2 bags fresh spinach, rough chop
- 2 qts navy beans, cooked
Directions
- Saute onions, celery, and carrots in olive oil.
- Add next 12 ingredients (all but spinach and beans). Bring to a boil.
- Reduce heat and simmer for at least one hour.
- Add spinach and beans last.
- Turn soup a couple of times and adjust seasoning if necessary.
Adding to Planner
