My Mom's Tomato And Bean 15 Minute Stoup

Serves: 3

Darlene Legros

1 January 1970

Based on User reviews:

48

Spice

60

Sweetness

49

Sourness

40 mins

Prep time (avg)

4.7

Difficulty

Ingredients:

2 tbsps

Extra-Virgin Olive Oil (2 turns of the pan)

3 cloves

Garlic (chopped)

1 tsp

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

1

Tomato (15-ounce can diced)

1

Tomato Sauce (15-ounce can)

1

White Bean (15-ounce can small)

280 g

Green Bean (box, cut frozen)

1

Salt

1

Black Pepper

1 cup

Basil (fresh, torn or shredded)

1

Parmigiano (grated)

1

Bread (crusty, to pass at the table)

Directions:

1

Add extra-virgin olive oil to the pot, 2 turns of the pan

2

Add garlic and crushed red pepper flakes, stir then stir in the onions, carrots, celery and zucchini

3

Cook 10 minutes, then add in the stock, tomatoes and beans

4

Bring soup up to a bubble and season with salt and pepper, to your taste

5

Simmer 5 minutes

6

Turn off the heat and wilt the basil into the soup

7

Ladle up the soup and serve with grated cheese and bread