Quick And Easy Bean Soup Provencal

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 tablespoon extra virgin olive oil
• 2 medium vidalia onions, chopped
• 1 (1 lb) purple eggplant, peeled and cut into 1-inch pieces
• 3 small zucchini, cut into 1-inch-length pieces
• 3 garlic cloves, chopped
• 2 (14 1/2 ounce) cans beans, drained and lightly rinsed
• 1 (28 ounce) can diced tomatoes
• 2 tablespoons herbes de provence
• 1 teaspoon salt
• 2 -3 cups vegetable broth or 2 -3 cups water
• salt & freshly ground black pepper

Recipe

• 1 in the bottom of a large pot, add olive oil and heat over medium heat.
• 2 add onions, zucchini, eggplant and garlic. sauté for several minutes to soften onions, stirring often.
• 3 when the onions become translucent, add all of the rest of the ingredients. add enough vegetable broth and/or water to cover ingredients.
• 4 bring the soup up to a boil, and then lower the heat to a simmer. cover and cook for 20-30 minutes or so until the eggplant is tender. stir the soup every few minutes or so during the simmering time.
• 5 ladle the soup into bowls and serve with a nice hearty crusty bread.