It all started with the leftover kidney beans I had in the fridge and wondering what to do with them. Being that it was a cold day I decide to make soup. The trick to this soup is to puree the stewed tomatoes and one can of cannellini beans in the blender to naturally thicken the soup. It’s a hearty well balanced soup that has lots of flavor without the addition of meat.
I served this soup with curried chicken salad on toast.
VEGETABLE BEAN SOUP
2 Tbsp. olive oil
1 large onion, chopped small
3 stalks celery, chopped small
1 large carrot, chopped small
1 15oz. can Italian stewed tomatoes
2 14oz. cans chicken broth
2 15oz. cans cannellini beans, drained & rinsed
1 15oz. can kidney beans, drained & rinsed
½ tsp. thyme
¼ tsp. oregano
a pinch red chili pepper flakes
1 tsp. kosher salt
½ tsp. black pepper
Place stewed tomatoes and1 can of cannellini beans into the blender and mix until smooth.
Saute the onions, celery and carrots in the olive oil. Cook until onions are soft. Add the seasonings, tomato & bean puree and the 2 cans of chicken broth. Bring to a boil, then turn down heat and let simmer for 15 – 20 min. or until carrots are tender. Add the kidney beans and the other can of cannellini beans. Cook for another 5 minutes to heat the beans.
MORE SOUP RECIPES
OLIVE GARDEN "ZUPPA TOSCANA"
CHICKEN CORN SOUP
SPICY KOREAN BEEF SOUP
CHINESE RICE SOUP (JOOK)