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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

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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."

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