Since I have quite a bit of produce in my fridge that I know I won't go through before it goes bad, I decided to make a vegetable and bean soup for lunch today that will keep me fed for lunch for the rest of the week. I make this soup different each time just depending on what I have on hand. It started off as a Campbell's recipe that I have added to and tweaked to suit my taste and ingredients. I know, I know, it's like 97 degrees outside and I'm making soup, but I've got air conditioning, so it's okay!
Vegetable and Bean Soup
2 tablespoons EVOO
2 garlic cloves, finely chopped
1/2 small onion, finely chopped
2 medium carrots, chopped
2 celery stocks, chopped
2 zucchini, chopped
Dash or two of red pepper flakes
1 quart box chicken stock
14 oz can crushed tomatoes
14 oz can diced tomatoes (I used fire roasted this time)
1/2 to 1 cup short cut pasta (I used ditallini today)
14 oz can cannelini beans, drained and rinsed (I usually use kidney beans but these are just as good)
Handful Italian parsley, chopped
Parmigiano-Regianno cheese, for sprinkling on top
Heat the oil in a soup pot over medium-high heat. Add the garlic, onions, red pepper flakes, and veggies. Save the parsley for the end. Cook 3-5 minutes until veggies are tender-crisp and then add chicken stock and both cans of tomatoes. Bring to a boil and add pasta. Reduce heat to a simmer and cook about 10 minutes until pasta is al dente. Add the beans and heat through. Stir in parsley and ladle into bowls. Top with the cheese and enjoy!
About 8 servings or so?