Italian Bean Soup

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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.

  • Duration
  • Prep Time
  • 8 servings ServingsServings

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

Preparation

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