INGREDIENTS
2
Bay leaves
1 16 ounce can
Cannellini beans, no salt added
4
Carrots, medium
3
large stalks Celery
8 oz
Cremini or button mushrooms
4 cloves
Garlic
1 16 ounce can
Kidney beans, dark red no salt added
2
Onions, medium
1 tbsp
Rosemary, fresh
1 tbsp
Thyme, fresh
1 16 ounce can
Tomatoes, with juices
2 tbsp
Tomato paste
2
Vegetable-flavored bouillon cubes, soft
1 tbsp
Worcestershire sauce
1/8 tsp
Black pepper
1/2 tsp
Salt
3 tbsp
Olive oil
5 cups
Water, hot