Spicy Bean Soup

Name: Spicy Bean Soup
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 10 servings
Ingredients: 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 cloves garlic, finely chopped; 1/2 cup chili powder; 1 tablespoon ground coriander; 1 tablespoon ground cumin; 2 teaspoons dried oregano; 1 teaspoon dried crushed red pepper, optional; 2 (14 1/2-ounce) cans diced tomatoes with juices; 1 (11 1/2-ounce) can tomato juice; 1 (6-ounce) can tomato paste; 1 (3-inch) piece Parmesan cheese rind, optional; 2 teaspoons salt, plus more to taste; 8 cups vegetable or chicken broth; 2 (15 1/2-ounce) cans garbanzo beans, drained and rinsed; 2 (15-ounce) cans cannellini beans, drained and rinsed; 1/2 cup dried green lentils; 3 cups 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

Recipe courtesy of Giada De Laurentiis

Show: Everyday Italian

Episode: Spicy Comfort

Spicy Bean Soup

0 Reviews

Level: Intermediate

Yield: 10 servings

Nutritional Analysis

Per Serving

Serving Size

1 of 10 servings

Calories

493

Total Fat

13

Saturated Fat

3

Carbohydrates

71

Dietary Fiber

17

Sugar

17

Protein

28

Cholesterol

13

Sodium

1425

Total: 1 hr 5 min
Prep: 20 min
Cook: 45 min

Level: Intermediate
Yield: 10 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 10 servings

Calories

493

Total Fat

13

Saturated Fat

3

Carbohydrates

71

Dietary Fiber

17

Sugar

17

Protein

28

Cholesterol

13

Sodium

1425

Total: 1 hr 5 min
Prep: 20 min
Cook: 45 min

Ingredients

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 cloves garlic, finely chopped

1/2 cup chili powder

1 tablespoon ground coriander

1 tablespoon ground cumin

2 teaspoons dried oregano

1 teaspoon dried crushed red pepper, optional

2 (14 1/2-ounce) cans diced tomatoes with juices

1 (11 1/2-ounce) can tomato juice

1 (6-ounce) can tomato paste

1 (3-inch) piece Parmesan cheese rind, optional

2 teaspoons salt, plus more to taste

8 cups vegetable or chicken broth

2 (15 1/2-ounce) cans garbanzo beans, drained and rinsed

2 (15-ounce) cans cannellini beans, drained and rinsed

1/2 cup dried green lentils

3 cups 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

Directions

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.