Easy White Bean Soup

This was not a favorite recipe of mine. Will I make it again? Probably not. I made it in a crockpot instead of on the stove top. I also added chicken sausage and kale to it. It was not terrible, but it wasn't the best either.

Ingredients

2 tablespoons olive oil
2 large onions, chopped
3 carrots, peeled and chopped
1 head of celery, including leaves, chopped (10-14 stalks)
2 cloves garlic, minced
¼ cup tomato sauce
500 grams (1 pound) dried white navy beans, sorted and rinsed
2 bay leaves
2 cups vegetable stock
12 cups water
fresh or dried herbs (sage,thyme, etc...)
salt and pepper to taste

Chicken sausage

Kale

Directions

1. Drizzle olive oil in a large stockpot
2. Add all the vegetables and garlic; saute for a couple of minutes
3. Combine the rest of the ingredients except the salt and pepper
4. Bring to a boil, then reduce heat to medium, cover and simmer for 2- 2½ hours or until beans are tender and the soup is thick
5. Stir occasionally, especially during last 30 minutes
6. Add more water if soup becomes too thick
7. Season with salt and pepper at the end of the cooking time