Bean Soup

Bean Soup

We have such bad weather this weekend that it’s a great time to cook up some delicious bean soup.  It’s a welcome bite to have in front of the fire after shoveling the driveway.  Complete the meal with a basket of warm biscuits.


1/4 Cup Olive Oil

3 Minced Garlic Cloves

1 Chopped Onion

1 Diced Zucchini

1 Diced Red Bell Pepper

1 Teaspoon Dried Basil

1/2 Teaspoon Dried Thyme

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

4 Cups Vegetable Stock

2 Cups Chopped Plum Tomatoes With Their Juice

2 1/2 Cups Cooked Cannellini Beans

In a large soup pot heat the olive oil over a medium heat for 1 minute.  Add the garlic and onions.  Cook for 10 minutes until the onions are very tender and are just beginning to brown.  Add the zucchini, red bell peppers, basil, thyme and kosher salt.  Cook for another 5 minutes.  Stir in the vegetable stock and tomatoes (with their juice). Bring to a boil and then reduce the heat to a simmer.  Cook for 35 minutes.  Add the cannellini beans and cook over a medium heat for 5 minutes.  Add the pepper and give a good stir.  Ladle into soup bowls and serve with warm biscuits.  Serves 12


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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