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The following are tips on how to get back to basics, eat healthier and save yourself a lot of time and money!

Tuscan Bean Soup

Sheryl McGlochlin - Wednesday, November 23, 2011
Heat 2 Tbsp olive oil in a large soup pot.
Stir fry with the oil:

1 yellow onion, chopped
2 tsp minced garlic

2 cup diced celery
1/4 cup diced carrots

2 cups cooked Great Northern Beans
8 cups chicken broth
1 can (4.5 oz) diced green chilies
3 Tbsp chopped fresh parsley
2 Tbsp chopped fresh rosemary
pepper to taste

Cover and Simmer 1 hour

Add, stir and serve:
6 oz fresh baby spinach leaves, cleaned and stemmed
2 cup red bell pepper, diced

Garnish with toasted Italian bread slices and freshly grated Parmesan cheese.
Serves 8.

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