Vegetarian Italian Bean Soup (stovetop or slow cooker)

MiksoMakes

1 15oz package of Italian Bean soup mix (Hursts - see notes)

1 seasoning packet from the soup mix (see notes)

2 T. olive oil

1½ c. diced onions

1½ c. diced carrot

1½ c. diced celery

2 T. minced garlic, or to taste (I like a lot of garlic)

4 c. veggie broth/stock (Better than Bouillon roasted veggie)

4 c. water (7 cups if not pre-soaking)

2 c. (16 oz.) tomato or marinara sauce

1 c. small pasta (ditalini would be great or macaroni)

Soak beans for an hour or so in water that covers the beans by 3 inches. Beans will partially hydrate.

Remove any floaters or skins. Drain beans and rinse and remove any debris. You supposedly can skip pre-soaking and just rinse beans and remove debris and go to step 2.

Meanwhile, in a large skillet or dutch oven, sauté onion, carrot, celery in oil until onion is translucent. Add minced garlic and sauté for a couple more minutes. Do not add tomato yet.

Add broth, water, seasoning packet, beans and veggies to dutch oven or slow cooker.

*Stovetop: Bring to boil, add lid and reduce heat to low. Simmer for 2 to 2.5 hours, stirring occasionally.

*Slow cooker: Cook on high 4 to 6 hours. Check for doneness.

When beans are tender, add tomato/marinara sauce and pasta cook on high until heated through and pasta is al dente.

Top with parmesan cheese!

Beans are: about equal portions of cannellini, light and dark red kidney beans, with some chickpeas. 15 oz is 2 cups?

Spice mix: salt, turmeric, italian seasoning plus maybe rosemary and thyme?, garlic and onion powders, parsley - about 3 T worth.

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