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Tomato and Bean 15-minute Soup (Rachel Ray)
      10/22/06 01:15 PM

Reged: 12/13/04
Posts: 4490
Loc: West Orange, NJ (IBS-D)

I got this recipe from 365: No Repeats by Rachel Ray copyright 2005. I also found the same recipe but with different beans on the Food Network Website.

It took me more than 15 minutes to make this - I'm a slow chopper - but it was simple and pretty quick and delicious. I can't find 10-ounce boxes of frozen vegetables - only 9-ounce ones - so I used those and threw in an extra zucchini.

My Mom's 15-Minute Tomato and Bean Stoup

A stoup is thicker than soup and thinner than stew. I called my mom one rainy day from the road. I was getting a cold and I really wanted soup for supper. She said she didn't know what she had on hand to make it with, but she'd come up with something. This was it. (Oh, you don't have to be sick to enjoy it.)

2 tablespoons extra-virgin olive oil, 2 turns of the pan {I reduced to 4 teaspoons}
3 cloves garlic, chopped
1/2 teaspoon crushed red pepper flakes {I reduced to a scant 1/4 teaspoon and that was more than enough}
1 medium onion, chopped
2 carrots, peeled and thinly sliced
2 ribs celery, chopped
1 small zucchini, sliced {I used 2}
2 cups vegetable or chicken stock
1 (15-ounce) can diced tomato
1 (15-ounce) can tomato sauce
1 (10-ounce) box frozen yellow beans OR 1 (15-ounce) can small white beans or cannellini beans {I used 1 (9-ounce) box frozen lima beans}
1 (10 ounces) box, cut frozen green beans {I used frozen Italian green beans}
Salt and pepper
1 cup fresh basil, torn or shredded {I used this but I tasted the stoup before I added it and the stoup is yummy even without it}
Grated Parmigiano or Romano, to pass at table {I skipped this but Joe tried it and really liked it; you could use soy-based}
Crusty bread, to pass at the table {This is a must both for flavor and to add more SF for all those IF veggies}

Add the EVOO to a soup pot over medium-high heat.
Add the garlic and crushed red pepper flakes and stir.
Then stir in the onions, carrots, celery and zucchini.
Cook for 10 minutes, then add in the stock, tomatoes, tomato sauce, and beans.
Bring the stoup up to a bubble and season with salt and pepper.
Simmer for 5 minutes. {I cooked it a little longer. The vegetables were done but still firm-crisp.}
Turn off the heat and wilt the basil into the soup.
Ladle up the soup and serve with the grated cheese and the crusty bread.

[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]

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Entire thread
* Tomato and Bean 15-minute Soup (Rachel Ray)
10/22/06 01:15 PM
* Sounds wonderful!
11/12/09 07:01 AM
* Sand ... made this again... it's still the best!!! - nt -
Double J
10/10/09 08:36 AM
* Double J
11/09/09 08:30 AM
* No tomatoes
06/04/07 06:27 PM
* Sand ... thanks again for the recipe.
Double J
12/27/06 01:46 PM
* Do you puree this?
02/08/07 12:40 PM
* Re: Do you puree this?
Double J
02/12/07 07:53 PM
* Re: Sand ... thanks again for the recipe.
12/27/06 01:53 PM
* More freezer clearance
03/13/07 11:52 AM
* Re: More freezer clearance
Double J
03/16/07 08:20 PM
* Sand ... this is good.
Double J
10/25/06 07:19 PM
* Which kind of beans did you add?
01/21/07 08:55 AM
* Double out there?-nt
01/21/07 06:50 PM
* Re: Double out there?-nt
Double J
01/21/07 07:00 PM
* Thanks and...
01/27/07 06:43 PM
* Re: Thanks and...
Double J
01/27/07 07:10 PM
* Re: Double out there?-nt
01/21/07 07:03 PM
* Re: Double out there?-nt
Double J
01/21/07 07:13 PM
* I'm so glad you liked it. And it's just as good the next day. -nt-
10/26/06 08:08 AM
* Re: Tomato and Bean 15-minute Soup (Rachel Ray)
10/23/06 07:17 PM
* Re: Tomato and Bean 15-minute Soup (Rachel Ray)
Shell Marr
10/22/06 04:49 PM

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