Ingredients
- STOCK
3 cloves garlic
1 bulb fennel, sliced
1 medium onion, sliced
1 cup carrots, sliced
1 cup celery, sliced
1 cup fresh oregano
1 tsp cayenne pepper
8 cups water
4 sprigs fresh thyme
1 bay leaf
SOUP
3 cloves garlic
3 green onions, sliced
1 cup carrot, sliced
1 cup celery, sliced
32 oz can of crushed tomatoes
32 oz can of dark red kidney beans
16 oz can of cannellini or great northern beans or chick peas
7 oz container of refrigerated basil pesto
Black pepper to taste
Description
This Recipe Was Given To Me By My Friend Kathy. We Substitute Various Kinds Of Beans To Our Liking, But Most Often Use Kidney & White Beans. The Photo Shows Red & Garbanzo Beans.
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