Three-Bean Soup

Katelyn chose our dinner tonight. And when she decided that she only wanted to eat the garlic bread and not the soup, we used last week's nail polish trick again. And it worked like a charm...again. I'll post the recipe, but first I'll post the reasons why it is a good one.

1. yummy
2. cheap
3. healthy
4. filling
5. easy
6. fast

Are you sold on it yet? Here it is:

Three-Bean Soup

1 tbsp EVOO
1 small onion (yellow is good), chopped
2 (or more) carrots, diced
1 14.5 oz can diced tomatoes, including liquid
salt and pepper
1 15.5 oz can chickpeas (aka garbanzo beans), rinsed and drained
1 15.5 oz can cannelloni beans (aka white beans), rinsed and drained
1 15.5 oz can kidney beans, rinsed and drained

Heat the olive oil in a large saucepan over med-high heat. Add the onion and carrots and cook until tender, about 5 min.

Stir in the tomatoes and their liquid, 2 cups water, 1 1/2 tsp salt, and 1/2 tsp pepper and bring to a boil. Add the chickpeas and beans and cook until heated through, about 3 min.

Done.

We like to eat it with garlic french bread.