Tomato and Bean Soup/Stew/Stoup ala Rachael

By mytastytreasures

Rachael Rays Tomato and Bean stoup as she calls it, a quick , healthy, quite tasty soup that can be whipped up in 1/2 hour, not 15 minutes as she claims:)

Ingredients

• 2 tablespoons extra-virgin olive oil,
• 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
• Crusty bread, to pass at the table

Preparation

Step 1

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 20 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 10 minutes. Turn off the heat and wilt the basil into the soup. Ladle up the soup and serve with grated cheese and bread.