Ingredients
4 tablespoons extra virgin olive oil
1 bulb of garlic, separated into cloves and peeled
1 red bell pepper
1 yellow or green bell pepper
5 mushrooms, sliced
4 cans of beans, your choice (we used 2 cans of chickpeas, one of cannellini beans and one of pinto beans)
64 ounces of vegetable broth or mushroom broth, chicken broth, etc
2 teaspoons sea salt
1 tablespoon rosemary
1 tablespoon black pepper
Parsley to garnish if desired. We also garnished with fresh Parmesan cheese.
Directions:
Pour the broth into a large stockpot/pan.
Add black pepper, sea salt and rosemary.
Pour the olive oil into a saucepan and saute the garlic, red/green/yellow peppers and mushrooms until opaque (usually about five minutes).
Add this to the broth mixture.
Add all beans.
Let cook for 45 minutes over medium low heat.
I call this ‘good for your skin soup’ because beans, garlic and pepper are good for your skin–and mushrooms are good for lowering your cancer risk, so it’s a win-win!
