This delicious, low-fat, hearty soup is perfect for lunch or dinner. Serve it with a side salad, breadsticks, or vegan grilled cheese for a satisfying meal.
1 large red onion, diced
1 cup carrots, peeled and diced
2 large cloves garlic, crushed
4 cups prepared Vegetable Broth
1 large bay leaf
2 tablespoons dried parsley
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1 15-ounce can of red kidney beans
1 15-ounce can of dark red kidney beans
1 15-ounce can of cannellini beans
1 15-ounce can of tomato sauce
1/2 cup of dry red wine
In a large soup pot, sauté the onion and carrots in a tablespoon of olive oil over medium heat for about 5 minutes, stirring often.
Add the garlic and continue to sauté until the carrots are tender, another minute or so.
Add the broth, bay leaf, parsley, thyme, oregano, beans, tomato sauce, and wine.
Simmer over medium-low heat for 30 minutes.
Season to taste with salt and freshly ground black pepper, and serve.
