This is a simple, hearty, delicious vegetable soup. Reminiscent of a Tuscan bean soup, it’s packed with flavor and incredibly satisfying. To keep it vegetarian, just omit the pancetta, and use vegetable stock. I like to stir in a little brown rice into the…
What you'll need
Ingredients
2 tablespoons extra virgin olive oil
1 large brown onion, diced
4 carrots, diced
3 celery stalks, diced
½ teaspoon salt
4 cloves garlic, minced
1 tablespoon tomato paste
2 teaspoons fresh thyme
¼- ½ teaspoon dried red pepper flakes
1 - 28 ounce can Muir Glen diced tomatoes
2 medium zucchini, diced
2 - 15 ounce cans white cannellini beans, low sodium, drained and rinsed
1 – 15 ounce can red kidney beans, drained and rinsed
1 quart low sodium chicken or vegetable stock
1 piece Parmesan cheese rind, about 5 inches by 2 inches
1 rosemary sprig
1 bay leaf
¼ cup fresh parsley, chopped
1 tablespoon freshly squeezed lemon or lime or juice
The method
Directions
01
Heat oil and pancetta in large Dutch oven over medium heat. Cook, stirring occasionally, until the pancetta is lightly browned and the fat has rendered, 6 to 10 minutes.
02
Add the onion, carrots, celery and salt. Cook until softened, about 5-7 minutes - stir frequently so as not to brown.
03
Add the garlic, tomato paste, thyme and red pepper flakes and cook for about 1 minute longer. Add tomatoes, zucchini and rinsed beans, and cook for about 5 minutes, stirring occasionally.
04
Add the chicken or vegetable stock, rosemary, parmesan rind, and bay leaf and bring to a boil. Reduce heat to low. Cover partially and simmer for 30 minutes.
05
Discard rind, bay leaves and rosemary sprig and season stew with salt and pepper to taste. If desired, use back of spoon to press some beans against side of pot to thicken stew. Stir in parsley and fresh lemon juice. This soup tastes even better the next day.
This surprisingly delicious chicken soup is quick to prepare and requires only a handful of readily available ingredients. I store it I the freezer in individual serving size containers, and just grab on when I need a fast bite.
This surprisingly easy soup from Cook’s Country magazine is streamlined by using a store-bought rotisserie chicken and it delivers all the comfort and flavor one expects from homemade chicken soup. The addition of ginger gives the broth a delicious boost wi…
Scaled down recipes can be very handy, especially for dishes that taste best the day they are made. If you’re looking for something easy, comforting and delicious, this chicken and dumplings recipe is one of the best. *Note: Make the dumplings just before a…
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Fold in half along dotted line, blank sides facing in
Cook Like James
Hearty Vegetable Bean Soup
Prep
Cook
Yield
This is a simple, hearty, delicious vegetable soup. Reminiscent of a Tuscan bean soup, it’s packed with flavor and incredibly satisfying. To keep it vegetarian, just omit the pancetta, and use vegetable stock. I like to stir in a little brown rice into the…
Ingredients
2 tablespoons extra virgin olive oil
1 large brown onion, diced
4 carrots, diced
3 celery stalks, diced
½ teaspoon salt
4 cloves garlic, minced
1 tablespoon tomato paste
2 teaspoons fresh thyme
¼- ½ teaspoon dried red pepper flakes
1 - 28 ounce can Muir Glen diced tomatoes
2 medium zucchini, diced
2 - 15 ounce cans white cannellini beans, low sodium, drained and rinsed
1 – 15 ounce can red kidney beans, drained and rinsed
1 quart low sodium chicken or vegetable stock
1 piece Parmesan cheese rind, about 5 inches by 2 inches
1 rosemary sprig
1 bay leaf
¼ cup fresh parsley, chopped
1 tablespoon freshly squeezed lemon or lime or juice
Cook Like James · The method
Directions
1
Heat oil and pancetta in large Dutch oven over medium heat. Cook, stirring occasionally, until the pancetta is lightly browned and the fat has rendered, 6 to 10 minutes.
2
Add the onion, carrots, celery and salt. Cook until softened, about 5-7 minutes - stir frequently so as not to brown.
3
Add the garlic, tomato paste, thyme and red pepper flakes and cook for about 1 minute longer. Add tomatoes, zucchini and rinsed beans, and cook for about 5 minutes, stirring occasionally.
4
Add the chicken or vegetable stock, rosemary, parmesan rind, and bay leaf and bring to a boil. Reduce heat to low. Cover partially and simmer for 30 minutes.
5
Discard rind, bay leaves and rosemary sprig and season stew with salt and pepper to taste. If desired, use back of spoon to press some beans against side of pot to thicken stew. Stir in parsley and fresh lemon juice. This soup tastes even better the next day.
Cook Like James
Hearty Vegetable Bean Soup
Prep
Cook
Yield
This is a simple, hearty, delicious vegetable soup. Reminiscent of a Tuscan bean soup, it’s packed with flavor and incredibly satisfying. To keep it vegetarian, just omit the pancetta, and use vegetable stock. I like to stir in a little brown rice into the…
Ingredients
2 tablespoons extra virgin olive oil
1 large brown onion, diced
4 carrots, diced
3 celery stalks, diced
½ teaspoon salt
4 cloves garlic, minced
1 tablespoon tomato paste
2 teaspoons fresh thyme
¼- ½ teaspoon dried red pepper flakes
1 - 28 ounce can Muir Glen diced tomatoes
2 medium zucchini, diced
2 - 15 ounce cans white cannellini beans, low sodium, drained and rinsed
1 – 15 ounce can red kidney beans, drained and rinsed
1 quart low sodium chicken or vegetable stock
1 piece Parmesan cheese rind, about 5 inches by 2 inches
1 rosemary sprig
1 bay leaf
¼ cup fresh parsley, chopped
1 tablespoon freshly squeezed lemon or lime or juice
Directions
1
Heat oil and pancetta in large Dutch oven over medium heat. Cook, stirring occasionally, until the pancetta is lightly browned and the fat has rendered, 6 to 10 minutes.
2
Add the onion, carrots, celery and salt. Cook until softened, about 5-7 minutes - stir frequently so as not to brown.
3
Add the garlic, tomato paste, thyme and red pepper flakes and cook for about 1 minute longer. Add tomatoes, zucchini and rinsed beans, and cook for about 5 minutes, stirring occasionally.
4
Add the chicken or vegetable stock, rosemary, parmesan rind, and bay leaf and bring to a boil. Reduce heat to low. Cover partially and simmer for 30 minutes.
5
Discard rind, bay leaves and rosemary sprig and season stew with salt and pepper to taste. If desired, use back of spoon to press some beans against side of pot to thicken stew. Stir in parsley and fresh lemon juice. This soup tastes even better the next day.
