March 27, 2024
Zuppa di Pomodoro e Fagioli
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10Prep Time Minutes
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30Total Time Minutes
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9Number of Ingredients
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10Servings
Dice the carrots and onion into small pieces of equal size. Add a tablespoon olive oil in a large pot or Dutch oven over medium heat. Sauté the carrot and onion until softened.
Add in a litre of Chicken or Vegetable stock to the pot. Add in the Hunt’s Heirloom Diced and Crushed as well. Drain the cans of Chickpeas, Lentils and Cannellini beans before adding into the pot.
Let the soup simmer for 20 mins on medium/low heat until some of the liquid has reduced and the beans are cooked through. Turn off the heat and add in the spinach.
Serve with a side of toasted bread and garnish with parsley or basil.
Zuppa di Pomodoro e Fagioli