Vegetable and Navy Bean Soup

Vegetable and Navy Bean Soup
  • 4 servings
  • 0:20 Preparation
  • 0:20 Cooking
  • 0:40 Total Time


Add all
  • 2

    cloves garlic, finely chopped

  • 1

    onion, finely chopped

  • 2 Tbsp.
    (30 mL)

    olive oil

  • 2

    carrots, diced

  • 2

    ribs celery

  • 4 cups
    (1 L)

    chicken broth

  • 2 cups
    (500 mL)

    peeled, seeded, diced italian tomatoes

  • 19 oz
    (540 mL)

    canned navy beans, drained and rinsed

  • salt and pepper to taste


In a pan, brown garlic and onion in oil. Add carrots and celery; cook to soften.

Add chicken broth. Bring to a boil; add tomatoes, beans and seasonings.

Simmer 15 minutes.

In a blender, purée half of the soup. Return purée to the soup; mix well.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

Discover your taste profile!

© Société des alcools du Québec, 2007