Ingredients

• 6 to 8 cups chicken, bone broth or vegetable stock
• 150g dry garbanzo beans
• 150g dry white beans
• 150g dry pinto or red beans
• 2 potatoes, cubes
• 2 medium onions, chopped
• 3 garlic cloves, minced
• 2 carrots, diced
• 2 celery ribs, diced
• 1 zucchini, diced
• 100g French beans, diced
• 1 can of crushed tomatoes (28oz)
• 3 tbsp fresh parsley, chopped
• 3 tbsp fresh basil, chopped
• 3 to 4 tbsp olive oil
• salt and pepper to taste

Directions

Step 1 Soak the beans overnight in cold water. Drain and rinse before cooking.

Step 2 In a large pot, sauté the onions, garlic, carrots, French beans and celery in olive oil until softened.

Step 3 Add the zucchini, soaked beans, crushed tomatoes, potatoes, broth , salt and pepper. Bring to a boil, then reduce heat and simmer for about 1 hour or until beans are tender.

Step 4 Stir in the fresh parsley and basil. Taste and adjust the seasoning if needed.

Tips

1. Save time by using precooked canned beans instead of dry beans, adding them towards the end when vegetables are softened.

2. Replace beans with other vegetables of your choice or use up leftover veggies in your fridge.

3. Serve your soup with whole grains or mini pasts for added texture, drizzle some olive oil and sprinkle freshly grated parmesan cheese to enhance the flavour of the soup.