Two-Bean Vegetable Soup

• 3 Tablespoons Olive Oil
• 8 ounces, weight Cremini Or Button Mushrooms, Thinly Sliced
• 2 whole Medium Onions, Diced
• 4 whole Medium Carrots, Thinly Sliced
• 3 whole Large Stalks Celery, Diced
• 4 cloves Garlic, Minced
• 1 Tablespoon Fresh Minced Rosemary Leaves
• 1 Tablespoon Fresh Minced Thyme Leaves
• 2 whole Bay Leaves
• 16 ounces, weight Can Of Diced Tomatoes, With Juices
• 5 cups Hot Water
• 2 Tablespoons Tomato Paste
• 1 Tablespoon Worcestershire Sauce
• 2 whole Soft Vegetable-flavored Bouillon Cubes
• 1/2 teaspoons Salt
• 1/8 teaspoons Black Pepper
• 16 ounces, weight Can Of Dark Red Kidney Beans (no Salt Added), Rinsed And Drained
• 16 ounces, weight Can Of Cannellini Beans (no Salt Added), Rinsed And Drained

1. Heat the oil over medium-high heat in a lidded 5-quart pot; add the mushrooms and cook until browned, about 5 minutes, stirring occasionally. Stir in the onion, carrot, and celery; cover the pot and cook until the onion is softened, about 10 minutes, stirring occasionally. Add the garlic, rosemary, thyme, and bay leaves and cook 2 minutes, stirring constantly.
2. Stir in the tomatoes, water, tomato paste, Worcestershire sauce, bouillon cubes, salt, and pepper; turn heat up to high and bring to a boil. Once boiling, turn heat down slightly, cover the pot, and cook until the veggies are tender, about 7 minutes. Add the beans and cook 2 minutes more.
3. *To make this soup vegan, use tamari or soy sauce instead of Worcestershire; if you do so, you may want to reduce the salt a bit.

olive oil, weight cremini, onions, carrots, stalks celery, garlic, rosemary, thyme, bay leaves, tomatoes, water, tomato paste, worcestershire sauce, vegetableflavored, salt, black pepper, beans, beans

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