Tomato & White Bean Soup

• 2 Tablespoons Extra Virgin Olive Oil
• 1 whole Carrot, Diced
• 1 stalk Celery, Diced
• 1 whole Onion, Diced
• 1 pinch Crushed Red Pepper
• 2 cloves Garlic, Minced
• 2 Tablespoons Balsamic Vinegar
• 4 cups Canned Whole Tomatoes In Juice, Roughly Chopped
• 1 cup Boiling Water
• 1/2 teaspoons Sea Salt
• 1/2 teaspoons Black Pepper
• 2 cups White Beans, Rinsed (If Canned) Or Cooked (If Dried)
• 1 piece Parmesan Rind
• 2 sprigs Fresh Sage

1. 1. Heat oil in a heavy-bottomed pot over medium low heat. Add the carrots, celery, onions and a pinch of crushed red pepper and saute for 5 minutes until carrots begin to soften. Add the minced garlic and saute for 5 more minutes, being careful not to let the garlic brown.
2. 2. Add the balsamic vinegar and cook for another 5 minutes. Add the tomatoes and boiling water and bring to a simmer. Once simmering, add salt and pepper to taste. Add the white beans, parmesan rind and sage, cover and let simmer for 15 minutes.
3. 3. Serve with crusty whole wheat bread and a drizzle of olive oil.

olive oil, carrot, celery, onion, red pepper, garlic, balsamic vinegar, tomatoes, boiling water, salt, black pepper, white beans, parmesan rind, sage

Taken from tastykitchen.com/recipes/soups/tomato-white-bean-soup/ (may not work)