(10 min prep, 1 hour cook - but the longer you cook it the better!)
Ingredients
Onions (3)
Celery (8 stalks)
Cannellini beans (2 cans)
Kidney beans (1 can)
tomato paste (4 oz)
salt
pepper
garlic powder
oregano
water
Grated Cheese (parm or pecorino)
Chop onions and celery into very small pieces.
Put oil on the bottom of a pot, heat on medium-high, and add the onions and celery. Season with salt, pepper, garlic powder, and oregano.
Add cannellini beans and kidney beans to the pot.
For every can of beans add 1 can of water. Then add one extra can of water. (So in this case we are using 3 cans of beans, so use 4 cans of water. If you like it soupy-er and not as thick add 5 cans of water).
Cooking on medium high for 10 minutes, stirring occasionally. Let simmer for at least another 50 minutes (but like I said, the longer it simmers the better!)
Top and serve with grated parmesan or pecorino cheese!
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