My Mom’s Tomato and Bean Stoup

My Mom's Tomato and Bean Stoup

Another amazing recipe that I can continue to enjoy is My Mom’s Tomato and Bean Stoup. One of Rachael Ray’s recipes.

My Mom's Tomato and Bean Stoup
Author: 
Recipe type: Lunch
Prep time: 
Cook time: 
Total time: 
Serves: a bunch
 
Wonderful soup with good wholesome veggies
Ingredients
  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan
  • 3 cloves garlic, chopped
  • ½ 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
  • Crusty bread, to pass at the table
Instructions
  1. 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.

 

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