Instructions: Heat oil in a lightly coated nonstick sauce pan. Saute the onion, carrot, celery and garlic with a pinch of salt and pepper for 2 to 3 minutes. Add a pinch of spice and herbs (see tips) and stir to mix and warm the spice. Add the broth

Add the broth. Bring to a boil; cover, reduce heat to simmer the vegetables until soft (5 minutes). Add the cannelini beans. Stir to combine; add water to thin. Heat gently. Serve hot and offer the Curry-Cumin Blend as a condiment.

TIP :
* Curry Cumin blend: 1 tablespoon Madras curry powder, 2 teaspoons ground cumin; 1 teaspoon dried orange peel; 1/2 teaspoon salt; 1/4 teaspoon pepper. Combine in a shaker jar. Use lightly to flavor sauted onions-carrots-celery; meats, soups, pasta, salad dressings, etc. Aromatic.

Description: "A curried beans soup uses Green Bean and Kielbasa Soup (leftover)"

NOTES : When cooking for two, we end up with leftover. Sometimes we reheat the leftover and sometimes we use it as an ingredient to get something different. Here is an example of using herbs and spice to change the character of a soup. And it was good! Lots of aroma and flavor. A hearty soup.

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