Ingredients:
2 cans (14.5 oz each) fire roasted tomatoes
1 can (15 oz) cannellini beans, drained and rinsed
1 can (15 oz) Great Northern beans, drained and rinsed
1 large yellow onion, diced
2 stalks celery, chopped
2 carrots, peeled and chopped
3 cloves garlic, minced
4 cups vegetable broth
2 teaspoons Italian seasoning
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
2 bay leaves
Optional: a handful of fresh spinach leaves, fresh basil for garnish
This dish is so delicious, I can’t control myself. Send help!
These are incredible! My friend asked for the recipe and didn’t believe them when I said they were no bake
With This Simple Trick, You Can Make Any Pan Non-Stick and Save Money
I am 60 years old and only tried this recently. Great flavors!
These are so divine! Love how quick they are to make!
Cauliflower and broccoli gratin with Cantal cheese
