Kitchen Cupboard Bean Soup • 10 The Usual Burger • 11 Pretzel Burger • 11 Long Weekend Burger

By Andie Marshall Serves 8

½ cup dried cannellini beans, soaked overnight ½ cup dried kidney beans, soaked overnight 1 medium yellow onion, diced 1 cup carrots, diced 1 cup celery, diced 3 large cloves garlic, thinly sliced 2 sprigs flat-leaf parsley 2 sprigs fresh rosemary 2 sprigs fresh thyme 1 sprig fresh oregano 1 large bay leaf 3 tablespoons extra-virgin olive oil 1 (14-ounce) can petite diced tomatoes 1 teaspoon granulated sugar 1 (14-ounce) can chickpeas, drained and rinsed 1 (14-ounce) can black beans, drained and rinsed

3 quarts chicken broth, or vegetable or beef stock ½ teaspoon chili powder Kosher salt and ground black pepper to taste

1. Drain the cannellini and kidney beans. Place each in a separate medium-sized pot; cover beans with water by 2–3 inches. Bring water to a full boil, then reduce heat and let simmer for about 50 minutes, just until tender. Then, drain the beans.

2. While the beans are cooking, dice onion, carrots and celery. Slice the garlic.

3. Make an herb bundle by tying together the parsley, rosemary, thyme, oregano and bay leaf.

4. Heat olive oil in a large soup pot over medium heat. Sauté the onion, carrots, celery and garlic for 4 minutes; season with salt and pepper to taste.

5. To the pot, add the diced tomatoes (including liquid), sugar, cooked cannellini and kidney beans (drained), canned chickpeas and black beans (rinsed and drained) and the stock.

6. Add the tied bundle of herbs, chili powder, salt and pepper.

7. Cover and simmer for 30 minutes, until beans are completely tender but not mushy.

8. Remove the bundle of herbs before serving. Garnish with grated Parmesan cheese and/or toasted slices of thick Italian bread.