Shelly's Recipe

TOMATO AND BEAN 15-MINUTE SOUP

Category: Soups

3 cloves garlic
1 medium onion
2 ribs celery
2 carrots
1 small zucchini
2 tablespoons extra-virgin olive oil
1/2 teaspoon crushed red pepper flakes
2 cups vegetable or chicken stock
1 can (15 ounces) diced tomatoes (undrained)
1 can (15 ounces) tomato sauce
1 can (15 ounces) small white beans or cannellini beans, drained and rinsed
1 box (10 ounces), cut frozen green beans, thawed in microwave
Salt and pepper to taste
1 cup fresh basil leaves, torn or shredded
Grated Parmigiano or Romano cheese, to pass at the table
Crusty bread, to pass at the table

Prepare vegetables: Chop garlic, onion and celery, peel and thinly slice carrots, and slice zucchini.

Add extra-virgin olive oil to a large pot set over medium heat. When oil is hot, add garlic and crushed red pepper flakes, then stir in onion, carrots, celery and zucchini. Saute 10 minutes.

Add stock, tomatoes and tomato sauce and white and green beans. Bring soup to a boil, reduce heat and let simmer 5 minutes. Taste and add salt and pepper.

Turn off heat, add basil and let sit until basil wilts. Ladle up the soup and serve with grated cheese and bread. Serve 4