Tomato and Bean Stoup

Toamto and Bean Stoup

Picture taken from http://www.123rf.com/photo_8649179_white-bean-soup-with-ham-and-tomatoes.html

Ingredients:

2 Tbsp. extra virgin olive oil
3 clover garlic, chopped
1/2 tsp. crushed red pepper flakes
1 medium onion, chopped
2 carrot, peeled and thinly sliced
2 ribs celery, chopped
1 small zucchini, sliced
2 cups vegetable or chicken stock
1 can (15 oz.) diced tomatoes
1 can (15 oz.) tomato sauce
1 can (15 oz.) cannellini beans
1 box (10 oz.) frozen green beans
salt and pepper
1 cup fresh basil, torn or shredded
grated parmagiano or romano, to pass at table
crusty bread, to pass at table

Create it!!

add olive oil to the pot. 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 (diced and sauce), and beans. bring soup up to a bubble and season with salt and pepper, to 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.

recipe courtesy Rachel Ray

"A stoup is thicker than a soup and thinner than a stew. I called my mom one rainy day from the road. I was getting a cold and really wanted soup for supper. She said to me she didn't know what she had on hand to make it with, but she'd come up with something. This was it. (Oh, you don't have to be sick to enjoy it)