Bean & Tomato Soup

Soup - nothing is better on a cold, snowy day.  My mother-in-law is a wonderful soup maker. When Mike and I first got married, we usually dropped by for dinner once a week and during the fall and winter months, she often had a delicious soup or stew simmering away. 

This is an old recipe from Rachael Ray.  It comes together quickly and is so satisfying, even without meat. I love the big chunks of zucchini. Pair this soup with cornbread, a crusty french bread or grilled cheese sandwich. 

Bean and Tomato Soup
2 tablespoons extra-virgin olive oil, 2 turns of the pan 
3 cloves garlic, chopped 
1/2 teaspoon crushed red pepper flakes 
1 medium onion, chopped 
2 carrots, peeled and thinly sliced 
2 ribs celery, chopped 
1 small zucchini, sliced 
2 cups vegetable or chicken stock 
1 (15-ounce) can diced tomato 
1 (15-ounce) can tomato sauce 
1 (15-ounce) can small white beans or cannellini beans 
1 (10 ounces) box, cut frozen green beans 
Salt and pepper 
1 cup fresh basil, torn or shredded 
Grated Parmigiano or Romano, to pass at table 

Add extra-virgin olive oil to the pot, 2 turns of the pan. Add garlic and crushed red pepper flakes, stir then stir in the onions, carrots, celery and zucchini. Cook 10 minutes, then add in the stock, tomatoes and beans. Bring soup up to a bubble and season with salt and pepper, to your taste. Simmer 5 minutes. Turn off the heat and wilt the basil into the soup. Ladle up the soup and serve with grated cheese and bread.