Recipe

Tomato And Bean Stoup Recipe

Add Step-by-Step Photos	Johnnysangel / All my dishes 1 year, 9 months ago This "stoup" is thicker than soup, but thinner than stew. Prep:10m Cook:15m Servings:4	Johnnysange
	tomatosoup beansoup soup

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Ingredients

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

Crusty bread, to pass at the table

Directions

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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