My Mom’s 15-Minute Tomato and Bean Stoup
One rainy day I called my mom from the road. I was getting a cold and I really wanted soup for supper. She said she didn’t know what she had on hand, but she’d come up with something. This was it. (And you don’t have to be sick to enjoy it.)
Recipe information
Yield
4 servings
Ingredients
2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)
3 garlic cloves, chopped
1/2 teaspoon crushed red pepper flakes
1 medium onion, chopped
2 carrots, peeled and thinly sliced
2 celery ribs, chopped
1 small zucchini, sliced
2 cups vegetable or chicken stock or broth
1 15-ounce can diced tomatoes
1 15-ounce can tomato sauce
1 10-ounce box frozen cut green beans
1 10-ounce box frozen cut yellow beans
Salt and freshly ground black pepper
1 cup fresh basil leaves, torn or shredded
Grated Parmigiano-Reggiano or Romano cheese, to pass at the table
Crusty bread
Preparation
Add the EVOO to a soup pot over medium-high heat. Add the garlic and crushed red pepper flakes, stir, then add the onions, carrots, celery, and zucchini. Cook for 10 minutes, then add the stock, tomatoes, tomato sauce, and beans. Bring the stoup up to a bubble and season with salt and pepper. Simmer for 5 minutes. Turn off the heat and wilt the basil into the stoup. Ladle up the stoup and serve with the grated cheese and the crusty bread.
