Four Bean Soup

MAKES 13 cups   ACTIVE TIME: 30 min  TOTAL TIME: 45 min

1   can (15.5 oz) Great Northern Beans
1   can (15.5 oz) Red Beans
1   can (15.5 oz) Butter Beans
1   can (15.5 oz) Black Beans
1   Tbsp Wegmans Pure Olive Oil
1   pkg (8 oz) Cut Mirepoix
2   Garlic cloves , chopped
1   can (28 oz) Kitchen Cut Roma Tomatoes
1   container (32 oz) Vegetable Culinary Stock
2   Tbsp fresh chopped oregano
2   Tbsp Herbes de Provence
2   tsp Sea Salt
1   tsp fresh cracked pepper
1   tsp Lemon Extra-Virgin Olive Oil

  1. Drain and rinse all beans; set aside.
  2. Heat oil in stockpot on MED-HIGH; add mirepoix. Cook, stirring, about 5 min, until soft but not browned. Add garlic; cook, stirring, 1-2 min, until soft but not browned.
  3. Add tomatoes, vegetable stock, and beans. Stir; bring to boil. Reduce heat to MED-LOW; add herbes, salt, and pepper. Simmer 15 min.
  4. Drizzle with lemon oil just before serving.

Calories: 160

Nutrition Info: Each serving (1 cup) contains 160 calories, 29 g carbohydrate, (8 g fiber), 9 g protein, 2 g fat, (0 g saturated fat), 0 mg cholesterol, and 540 mg sodium.
Taken straight from Wegman’s recipe archives…