Sunday, September 21, 2008
Bean & Tomato Stoup
Nothing is better on a crisp fall day than a warm bowl of soup. My mother-in-law is a wonderful soup maker. When Mike & I first got married, we usually dropped by for dinner once a week & during the fall & winter months, she often had a delicious soup or stew simmering away.
I saw this recipe on an episode of Rachael Ray I was watching a few weeks ago & knew I wanted to try it. It comes together really quickly & is so satisfying, even without meat. I served it today with cornbread left over from yesterday's dinner of corned beef & cabbage, but it would be equally good with crusty bread or grilled cheese sandwiches. I'm so glad there's enough left over for lunch tomorrow.
Bean & Tomato Soup
2 tablespoons extra-virgin olive oil, 2 turns of the pan
3 cloves garlic, chopped
1/2 teaspoon crushed red pepper flakes
1 medium onion, chopped
2 carrots, peeled and thinly sliced
2 ribs celery, chopped
1 small zucchini, sliced
2 cups vegetable￼ or chicken￼ stock
1 (15-ounce) can diced tomato
1 (15-ounce) can tomato sauce
1 (15-ounce) can small white beans or cannellini beans
1 (10 ounces) box, cut frozen green beans
Salt and pepper
1 cup fresh basil, torn or shredded
Grated Parmigiano or Romano, to pass at table
Add extra-virgin olive oil to the pot, 2 turns of the pan. Add garlic and crushed red pepper flakes, stir then stir in the onions, carrots, celery and zucchini. Cook 10 minutes, then add in the stock, tomatoes and beans. Bring soup up to a bubble and season with salt and pepper, to your taste. Simmer 5 minutes. Turn off the heat and wilt the basil into the soup. Ladle up the soup and serve with grated cheese and bread.
Notes: I used vegetable stock & skipped the cheese.