Tuscany Soup Recipe

When the weather is cold I can’t help but turn to comfort food like soup to get me feeling warm again. A friend of mine passed along this recipe {I can’t locate the source… if you know it please let me know!} for Tuscany soup and I couldn’t wait to give it a try. Simple soups that can be made in under an hour are always a big hit in my book since sometimes the craving for soup hits right as dinner time approaches. It’s a perfect Meatless Monday option or anytime you’re looking to get in an extra serving of veggies. Mushrooms were added into our version and it was fabulous. 
Don’t forget the cornbread on the side or crumbled on top!
Tuscany Soup Recipe

1 cup chopped carrots
1 cup chopped celery
2 gloves of chopped garlic
1/2 chopped onion
32 oz. chicken broth
1 can drained corn
1 can black beans
1 can great northern or canolli beans 
1 can diced tomatos
1/2 tsp dried thyme

Directions
Take the carrots, celery, garlic and onion and saute it in a pan with olive oil. 
Drain and rinse the beans and add them into a pot along with the broth, corn, tomatos and thyme. 
Add carrot mixture. 
Cook for 12-15 minutes, then put the top on the pot and allow it to cool.
Serve & enjoy!