Spicy Bean Soup
Serves 10
Recipe By: Giada De Laurentiis
3 tablespoons olive oil
2 onions -- chopped
2 celery stalks -- cut into 1/2-inch pieces
1 carrot -- peeled and cut into 1/2-inch pieces
1 red bell pepper -- cut into 1/2-inch pieces
6 clove garlic -- finely chopped
1/2 cup chili powder
1 tablespoons ground coriander
1 tablespoons ground cumin
2 teaspoons dried oregano
1 teaspoons dried crushed red pepper -- optional
2 can diced tomatoes with juices (14 1/2-ounce)
1 can tomato juice (11 1/2-ounce)
1 can tomato paste (6-ounce)
1 piece Parmesan cheese rind(3-inch) -- optional
2 teaspoons salt -- plus more to taste
8 cup vegetable or chicken broth
2 can garbanzo beans -- (15 1/2-ounce) drained and rinsed
2 can cannellini beans -- drained and rinsed (15-ounce)
1/2 cup dried green lentils
3 cup broccoli florets
2 zucchini -- cut crosswise into 1/2-inch thick rounds
2 yellow crookneck squash -- cut crosswise into 1/2-inch thick rounds
1/2 cup freshly shredded Parmesan
1/4 cup thinly sliced fresh basil leaves
Heat the oil in a heavy large stockpot over medium-high heat. Add the
onions, celery, carrot, bell pepper, and garlic, and saute until the
onions are translucent, about 15 minutes. Add the chili powder,
coriander, cumin, oregano and crushed red pepper, and cook for 2 minutes.
Stir in the tomatoes with their juices, tomato juice, tomato paste,
cheese rind, and 2 teaspoons of salt. Add the broth, garbanzo beans,
cannellini beans, and lentils. Stir in the broccoli, zucchini, and yellow
squash. Bring to a simmer over high heat. Decrease the heat to medium.
Simmer, uncovered, until the lentils are tender and the mixture thickens
slightly, stirring often, about 20 minutes. Season the stew to taste with
more salt, if desired. Ladle the stew into bowls. Sprinkle with the
shredded cheese and basil, and serve.
Prep Time: 20 minutes
Cook Time: 45 minutes
Yield: 10 servings
Exported from A Cook's Books -- Recipe management for Macintosh
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