Bean and Vegetable Soup


2 cans cannellini/lima beans, drained and rinsed
3 tablespoons olive oil
2 cups diced yellow onions
1 cup diced celery
1 cup diced carrots
3 cloves garlic, sliced fine
Salt and freshly ground black pepper
1 large 28 oz can diced tomatoes
2 quarts chicken stock,

1/2 teaspoon basil dried
1/2 teaspoon oregano dried

1/4 teaspoon red chili flakes
2 cups chopped spinach

Parmigiano-Reggiano, grated, for serving

In a large soup pot, heat the olive oil over medium heat. Saute the onion, celery, carrot and garlic for 3 to 4 minutes. Season with salt and freshly ground black pepper, to taste. Add the diced tomatoes, the drained cannellini beans, and the chicken stock. Season with the red chili flakes, basil, oregano, salt and pepper. Cook for 20 minutes, then add the spinach. Continue cooking until the beans are completely tender another 20 minutes.
Serve the soup in large bowls with grated Parmesan.

Category: Soups
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2 Responses
  1. Linda Farber says:

    Made the soup. Easy recipee. Almost forgot the spinach! I think it taste delicious. We will see what my critics say? Thanks again Blima for a delicious recipe.

  2. blima says:

    You are most welcome, glad you enjoyed, fast, easy and healthy.

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