This soup is simple and hearty, and very healthy! It’s vegan and can be made gluten-free, and I promise you won’t miss a thing. Serve with a salad and bread for a delicious meal.

Amy’s Tuscan Bean Soup

Sauté in a large stock pot over medium heat for 5 minutest:

• 1 Tbsp olive oil
• 1 cup chopped onion
• 3 stalks sliced celery
• 3 tsp minced garlic (3 cloves)

Stir in and sauté for 2-3 minutes more:

• 1 Tbsp whole wheat flour (omit if making gluten-free)
• 1 Tbsp Italian seasoning
• 1 tsp chopped fresh rosemary
• 1/4 tsp pepper

Add and bring to a boil, then simmer uncovered 10-15 minutes while stirring occasionally:

• 8 cups vegetable broth
• 1 can lima beans, rinsed and drained
• 1 can garbanzo beans, rinsed and drained
• 1 can red kidney beans, rinsed and drained
• 2 Tbsp tomato paste

Add and bring to a boil, then simmer uncovered 10 minutes until vegetables are tender:

• 2 cups cooked barley (omit if making gluten-free)
• 1 large diced potato, unpeeled
• 1 cup chopped carrots
• 2 cups chopped kale