TruRoots Hearty Italian Sprouted Bean Trio Soup
This quick and hearty Italian soup recipe features TruRoots Sprouted Bean Trio (lentils, mung beans and adzuki beans) and incorporates onions, carrots, celery, garlic, diced tomatoes, broth, olive oil and Italian seasonings. Serve this easy-to-make soup with a topping of freshly-grated parmesan cheese or a piece of crusty bread for a healthy and hearty cool-weather meal. Add more or less water, as you prefer, to make a thicker stew-like soup or something lighter. See below for the full recipe and for this recipe and more, please visit: www.truroots.com/recipes
All TruRoots Accent Blends are delicious, healthy and quick-cooking options athat are good for a range of diets and lifestyles, including organic, gluten-free, vegan and kosher.
2 tablespoons olive oil
1 onion, finely diced
1 carrot, finely diced
1 stalk celery, finely diced
2 cloves garlic, minced
One 14-ounce can Organic diced tomatoes
3 ½ cups water or vegetable broth
1 bay leaf
1 cup truRoots Sprouted Bean Trio
¼ cup minced fresh parsley
Salt and pepper, to taste
Heat the olive oil in a large saucepan over medium heat. Add the onion, carrot, and celery, and cook, partially covered, until softened, about 10 minutes.
Add the garlic and cook for 1 to 2 minutes, stirring occasionally. Stir in the tomatoes, and cook for 5 minutes.
Stir in water and bay leaf and bring to a boil. Add the bean trio. Reduce heat and simmer 5 minutes, until the lentils are tender. Cover and let stand for 2 minutes.
Stir in the parsley and salt and pepper before serving.
Makes 4 to 6 servings