Jewel's Favorite Soup
By: Dana
Published: Friday, February 4, 2011 - 1:56pm

Ingredients




15 oz cans cannellini beans, drained and rinsed
6 cups chicken stock, vegetable stock or water
2 cloves garlic, sliced
2 tablespoons 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 or kosher salt
1/4 cup fresh parsley, roughly chopped
1 cup Parmesan cheese, grated

Preparation

1 Place beans, stock, and garlic in a large pot on the stove 2 Bring to a boil, reduce heat to low 3 Continue cooking for 20 to 30 minutes, stirring occasionally 4 Meanwhile, heat a large skillet over medium-high heat. 5 When the skillet is warm, add the olive oil and saute the onion and 6 Celery for 5 to 6 minutes until soft and translucent. 7 Add the tomatoes and salt 8 Continue to cook another 3 to 4 minutes 9 Add the vegetable mixture and parsley to beans 10 Cook another 15 minutes or so to meld flavors together 11 Serve with Parmesan cheese

About


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.