**If you look back through my posts you will see how I do our beans. I cook them from dried beans and freeze them so I always have fresh beans on hand and I rarely ever use canned beans. So when this calls for beans I simply pull them out of the freezer.
2 TB olive oil
1/2 cup diced onion
1-2 small carrots, cut into 1/4 in dice
6-7 small red potatoes, cut into 1/4ths
1/3 cup diced celery, cut into 1/4ths
1 TB minced garlic
3 cups organic chicken stock
8 oz tomato sauce (optional)
1 lb organic green beans, ends trimmed (optional)
2 cans organic cannellini beans, rinsed and drained
3 ripe roma tomatoes, diced into 1/4ths
1 TB dried rosemary
1 tsp balsamic vinegar (optional at the end)
Directions:
Add onions, carrots, celery to olive oil in a stockpot. As they begin to cook through, add the potatoes. After another 4 minutes or so, add the beans, tomatoes, garlic, rosemary, tomato sauce, green beans and chicken stock. Cover and let cook over medium heat, or until the potatoes are cooked through. For more soupy texture, add more broth until desired. Season with sea salt and pepper to taste and add a few drizzles of balsamic vinegar just before serving if you prefer.
Get some nice crusty bread, real butter and enjoy the last days of winter!
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