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3 bean tomato soup

December 16, 2010

now that I’m at home and have an abundance of free time, I’m going to actually cook.

it’s pretty exciting.

my first endeavor was to adapt a Garbanzo Bean Soup recipe from a random cook book in my house.  the result was perfect for my first lunch back.


  • 2 T olive oil
  • 1 onion, diced
  • 2 zucchini, diced
  • 2 garlic cloves, crushed
  • 4 cups canned diced tomatoes
  • 1 T tomato paste
  • 1 bay leaf
  • 3.75 cups vegetable broth
  • 1 cup garbanzo beans
  • 0.5 cups lima beans
  • 0.5 cups cut frozen green beans
  • 1 cups shredded spinach
  • salt and pepper
  1. heat the oil in a large pan, add the onion and zucchini and cook briskly for 5 minutes, stirring constantly
  2. add the garlic, tomatoes, tomato paste, bay leaf, broth, and beans and stir well
  3. bring to boil and simmer for 5 minutes
  4. add the spinach and cook for 2 minutes
  5. discard the bay leaf
  6. eat!

serves 4


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