Tuscan Bean Soup

Start by soaking white beans overnight. In a soup pot combine 2 cups Dried White Beans ( Navy or Great Northern) to 8 cups Water. The next day drain and rinse the beans, then bring them to a boil in 8 cups water. In another soup pot saute 1 pound of diced Onions, 2 smashed cloves of Garlic in 2 tablespoons Olive Oil. After onions are translucent add 1 pound diced Carrot and 1 pound diced Zucchini after vegetables brighten add cooked beans with 4 cups Water. You can add diced potatoes at this point. Spice with 1 teaspoon each of Oregano, Thyme, Basil, Parsley, Black Pepper and Salt. When potatoes are well cooked check spice content. Oregano should be noticeable but not too strong. Check Salt content, it should brighten all flavors.

I like to add diced Kielbasa and/ or cooked Italian Sausage to this soup. It does well to use some Chicken Broth too.

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