From The Galley: Basil Bean Soup

From the galley at Our Boat House, Basil Bean Soup

The Recipe:

28 ounces of diced tomatoes (canned or fresh)

3 carrots, diced

2 large or 3 medium sized stalks celery

1 large onion, chopped

4 cloves garlic, minced

3 cups chopped kale

1 cup chopped fresh basil (or to taste)

28 ounces (2 small cans or one large can or dried and cooked) great northern beans

4 cups vegetable broth or water

2 Tbl tomato paste

pinch crushed red pepper (to taste)

salt and pepper to taste

Chop onions, carrots, celery, and garlic and saute in a large pot with a little water or olive oil until soft (about 5 minutes). Add tomatoes, water or vegetable broth, tomato paste, red pepper, salt and pepper. Add the beans. Simmer for 30 minutes. Chop kale and add. Cook for 5 minutes. Stir in chopped basil at the end. Serve and enjoy! Serves 4-5.

Do you enjoy these coastal recipes from the galley at Our Boat House? Want to see more or have a request, send us a message!

Photo & Recipe Credit:

Basil Bean Soup


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