Spicy Bean Soup

By á-170456

Ingredients

• 3 tablespoons olive oil
• 2 onions chopped
• 2 celery stalks cut 1/2" pieces
• 1 carrot peeled, and cut into 1/2" pieces
• 1 red bell pepper cut 1/2" pieces
• 6 garlic cloves finely chopped
• 1/2 cup chili powder
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon dried crushed red pepper optional
• 2 cans diced tomatoes - (14 1/2 oz ea) with juices
• 1 can tomato juice - (11 1/2 oz)
• 1 can tomato paste - (6 oz)
• 1 piece Parmesan cheese rind - (abt 3") optional
• 2 teaspoons salt plus more to taste
• 8 cups vegetable or chicken broth
• 2 cans garbanzo beans - (15 1/2 oz ea) drained, rinsed
• 2 cans cannellini beans - (15 oz ea) drained, rinsed
• 1/2 cup dried green lentils
• 3 cups broccoli florets
• 2 zucchini cut crosswise
• into 1/2" thick rounds
• 2 yellow crookneck squash cut crosswise
• into 1/2" thick rounds
• 1/2 cup freshly-shredded Parmesan
• 1/4 cup thinly-sliced fresh basil leaves

Details

Servings 10

Preparation

Step 1

Heat the oil in a heavy large stockpot over medium-high heat. Add the onions, celery, carrot, bell pepper, and garlic, and saute until the onions are translucent, about 15 minutes. Add the chili powder, coriander, cumin, oregano and crushed red pepper, and cook for 2 minutes. Stir in the tomatoes with their juices, tomato juice, tomato paste, cheese rind, and 2 teaspoons of salt. Add the broth, garbanzo beans, cannellini beans, and lentils. Stir in the broccoli, zucchini, and yellow squash. Bring to a simmer over high heat. Decrease the heat to medium. Simmer, uncovered, until the lentils are tender and the mixture thickens slightly, stirring often, about 20 minutes. Season the stew to taste with more salt, if desired.

Ladle the stew into bowls. Sprinkle with the shredded cheese and basil, and serve.

This recipe yields 10 servings.