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Italian Bean Soup

 

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Italian Bean Soup
 

 

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Recipe

Italian Bean Soup

Spicy white bean soup with just a hint of smokiness is a comfort when the weather turns chilly. The wine and oregano give this tomato-based bean soup a distinctive flavor. You'll find it's a bit spicy and slightly smokey.

Times

  • Prep Time : 11 min min
  • Ready Time : 11 min

Servings

8 servings

Ingredients

  • 1 medium onion, quartered
  • 6 cups water
  • 3 cups canned chicken (or beef) broth
  • 3/4 cup dry red wine
  • 1 (14.5-ounce) can chopped tomatoes
  • 1 (15-ounce) can white beans, drained
  • 1 (15-ounce) can red kidney beans, drained
  • 1 (15-ounce) can chickpeas, drained
  • 10 baby carrots
  • 10 baby zucchini
  • 1 frozen crushed garlic cube
  • 1 teaspoon dried oregano
  • 1 tablespoon kosher salt
  • 1/2 teaspoon coarse black pepper

Directions

Preparation

  1. Place all ingredients in a 6-quart stockpot. Cover and bring to a boil.
  2. Reduce to a simmer and cook uncovered for 18-20 minutes.
  3. Ladle into bowls and serve.

Contributed by: Quick & Kosher, JAMIE GELLER

About Jamie Geller

avatar

Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

 

comments

 

11 Responses to Italian Bean Soup

  1. avatar says: annette

    i used fresh garlic – 4 cloves, i used loose carrots & added a parsnip. i also cubed the vegetables & let it cook longer. absolutely yummy!!! next time i want to also add fresh basil

  2. I used 2 large cloves of fresh garlic and vegetable broth so I could add parmesan cheese. I would make this again; however, I would use less liquid as we like thicker soup or add some pasta.

  3. avatar says: raizy

    First I started with a whole carrot & zucchini, so I chopped the onion & fried it with the carrot till tender. Then I added the rest of the ingredients. The only other difference was using kedem cooking wine. Soup has a nice hearty taste & is easy to make. i will make this again.

  4. avatar says: Laura

    I thought this soup was bland. It was void of flavor, had too much liquid. I will not serve it. To salvage this soup I would have to add greenbeans, corn, tomato sauce and maybe some pasta.

  5. avatar says: Tzivia

    Made ladt night we really liked it. The only change I made was I used regular carrots cut into the size of baby carrots and I used soup consume instead of canned and the other change was I thought I had canned chick peas didn’t so cooked chick peas then added. My husband asked for the soup again tonight but I think I’m going to change it up alittle by dicing the vegetables adding somekind of small pasta and making really small meatballs and cooking it into the soup. Hope it turns out good.

  6. avatar says: Tzivia

    Ok so I added some ditalini to the soup I also made really small(scope size 11/2 tbsp) meatballs the meatballs I really didn’t add seasoning to because the soup is really well flavored cooked that for about 30 min put the vegetables back let it all come to a boil and wallah supper. One pot of soup t2o totally different ways. Thank you

  7. avatar says: Huvie

    Delicious! Since I had a little more time, I sauteed the onions and garlic, and then the zucchini and carrots, before adding in the rest of the ingredients. At first I was worried that the brown-purple color of the broth would look unappealing, but the color mellowed as the soup cook and the flavors came together wonderfully. Following other reviewer’s advice, I boiled some macaroni separately and added it in for serving; this made the soup even heartier. Rave reviews from my dinner table last night!

  8. avatar says: alperjf

    This soup has a hearty, rich flavor – but I would have liked it even better if it was a bit thicker. Based on the other comments (and the fact that I only had a 5-qt. pot!), I only used 4 cups of water and 2 cups of vegetable broth, and it was still a little thin for my taste. I reheated it tonight, and the additional cooking thickened it a bit, so maybe it will be even better tomorrow :)

    Here’s a picture – http://instagram.com/p/wcyXJoKFDo/?modal=true

  9. avatar says: Michele

    The soup was yummy. I might have liked a little thicker broth. Otherwise, it was great

  10. avatar says: batya_a

    I made this soup parve by swapping the chicken broth and wine, for water with parve soup powder, NO MSG. Also, to boost flavor and the body of the broth, I added the liquid from the canned chick peas to the pot. Also, some garlic powder. My secret ingredient for thickening broth is… mashed potato flakes. Parve, easy, available. Viola! This soup is tasty and easy- jamie geller’s specialty.

  11. I added two cups less water that the recipe called for and it tasted amazing! It was very hearty and flavorful.

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