Tuscan Bean Soup

1 Tbsp. / 15 mL Watkins Original Grapeseed Oil
1 teas. / 5 mL Watkins Liquid Garlic Spice
1/2 Cup / 125 mL Chopped Onion
1/2 Cup / 125 mL Chopped Celery
1/3 Cup / 80 mL Sliced Carrots
1 Can (16 oz. / 454 g) Cannellini or other White Beans, drained and rinsed
1-3/4 Cups / 440 mL Water
1-1/2 Tbsp. / 25 mL Watkins Chicken Soup Base
1 Can (14.5 oz. / 411 g) Diced Tomatoes in juice, undrained
2 Cups / 500 mL Chopped Cabbage
1/4 Cup / 60 mL Diced Red Bell Pepper
1/4 Cup / 60 mL Diced Zucchini
1/4 teas. / 1.2 mL Watkins Black Pepper
1/8 teas. / 0.6 mL Watkins Thyme
4 Slices Toasted Italian or French Bread, cubed
Parmesan Cheese
Sliced Toasted Italian or French Bread for garnish

Heat oil and Liquid Spice in a large saucepan. Add onion, celery and carrot. Cook over low heat, stirring occasionally until tender, about 5 minutes. Add the beans and next 8 ingredients. Cook, uncovered, until vegetables are tender and flavors are blended, about 20 minutes. To serve, place cubed bread in bottom of soup bowl and ladle soup into bowl. Sprinkle lightly with cheese and garnish with additional toasted bread. Makes 4 servings.

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