Top | Vegetarian

Spicy bean soup

(recipe, LB Nichols)

Introduction

This is my variation on Giada De Laurentiis' Spicy Bean Soup. It makes about 2 quarts and 2 small servings.

Ingredients

  1. * 2 tablespoons olive oil
  2. * 1 onion, chopped
  3. * 1 celery stalk, cut into ½-inch pieces
  4. * 1 carrot, peeled and cut into ½-inch pieces
  5. * ½ red bell pepper, cut into ½-inch pieces
  6. * 4 cloves garlic, finely chopped
  7. * 3 tablespoons chili powder
  8. * ½ tablespoon ground coriander
  9. * ½ tablespoon ground cumin
  10. * 1 teaspoons dried oregano
  11. * ½ teaspoon dried crushed red pepper
  12. *Red Hot or Tobasco, if desired
  13. * 1 (14½-ounce) can diced tomatoes with juices
  14. * 1 cup tomato sauce
  15. * ½ (6-ounce) can tomato paste
  16. * ½ (3-inch) piece Parmesan cheese rind
  17. * 1 teaspoons salt, plus more to taste
  18. * 4 cups vegetable or chicken broth
  19. * 1 (15½-ounce) cans garbanzo beans, drained and rinsed
  20. * 1 (15-ounce) cans cannellini beans, drained and rinsed
  21. * ½ cup dried green or red lentils
  22. *¼ cup freshly shredded Parmesan
  23. * 2 tablespoons thinly sliced fresh basil leaves

Steps

  1. 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.
  2. Add the chili powder, coriander, cumin, oregano and crushed red pepper, and cook for 2 minutes. Stir in the tomatoes with their juices, pasta sauce, tomato paste, cheese rind, and 2 teaspoons of salt. Add a few dashes of Red Hot or Tobasco, if desired. Add the broth, garbanzo beans, cannellini beans, and lentils.
  3. 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.
  4. Ladle the stew into bowls. Sprinkle with the shredded cheese and basil, and serve.