Vegetable Bean Soup

Ingrédients

• 1/2 cuillère à soupe ground pepper
• 1/2 cuillère à café salt
• 2 cuillères à café olive oil
• 1 cube vegetable broth
• 2 moyennes carrots, sliced
• 2 tiges, moyennes celery
• 2 gousses garlic
• 1 tasse, tranché onions
• 1 boîte de conserve tomatoes, diced
• 1 tasse water
• 1 tasse kidney beans
• 1 tasse white beans
• 1/2 g fresh cilantro

Directives

1. Heat the oil in a large saucepan over medium heat.
2. Add celery, carrot, onion, and garlic (optional). Cook, stirring occasionally until softened, about 10 minutes.
3. Stir in the tomatoes, kidney beans (rinsed and drained), white beans (rinsed and drained) and prepared vegetable broth (water and cube); bring to a boil.
4. Reduce the heat and simmer, covered, stirring occasionally, until the flavors are blended, about 30 minutes.
5. Add cilantro, salt and pepper; cook, stirring occasionally, about 5 minutes.