Runner Bean Soup


  • 3-4 lbs of mature runner beans, cut into 1 inch pieces
  • 1 cup of roasted tomatoes
  • 1 large yellow or white onion, diced
  • 2 tbsp crushed garlic
  • 1 bay leaf
  • 1/2 cup chopped parsley
  • S&P
  • 32 oz chicken broth


Heat stockpot with olive oil. Add onion and sauteé until translucent, about 10 mins. Add garlic and diced salami, cook an additional 5 mins. Add the beans, tomatoes, parsley, bay leaf and chicken broth. Bring to boil then reduce heat and simmer for an hour.