Jewel's Favorite Soup
I think this recipe is from "The Family Chef" by Jewels and Jill Elmore, I discovered it in a magazine. I made this soup with organic vegetable broth and because I had baby spinach in the refrigerator, I added it to the soup 5 minutes before the end of the cooking time. It was delicious. I also felt it needed to be seasoned with salt and pepper before serving.
Total Steps
10
Ingredients
13
Tools Needed
2
Ingredients
- 15 oz cannellini beans, drained and rinsed
- 6 cup chicken stock
- 6 cup vegetable stock(optional)
- 6 cup water(optional)
- 2 clove garlic, sliced
- 2 tablespoon extra-virgin olive oil
- 1 medium onion, chopped in a medium dice
- 2 ribs celery, chopped in a medium dice
- 4 ripe tomatoes, cut into small pieces
- 1 teaspoon sea salt
- 1 teaspoon kosher salt(optional)
- 1/4 cup fresh parsley, roughly chopped
- 1 cup Parmesan cheese, grated
Instructions
Step 1
Place beans, stock, and garlic in a large pot.
Step 2
Bring to a boil, then reduce heat to low.
Step 3
Continue cooking, stirring occasionally.
Step 4
Meanwhile, heat a large skillet over medium-high heat.
Step 5
When the skillet is warm, add the olive oil and sauté the onion and celery until soft and translucent.
Step 6
Add the tomatoes and salt to the skillet.
Step 7
Continue to cook.
Step 8
Add the vegetable mixture and parsley to the pot with the beans.
Step 9
Cook to meld flavors together.
Step 10
Serve with Parmesan cheese.