I needed a quick dinner which is odd since I was in the middle of a cooking storm (I pre-prepare dinners by putting ingredients together in one bag to add to a slow cooker or half cooked to finish cooking at a later date – all frozen & labeled and ready to go in my big freezer but that should be another post in & of itself since i get asked about it a lot).
What to make, what to make……
I whipped together this soup which is loosely based on pasta e fagioli. Since it seems Italian-like, I simply named it Bean soup in Italian. It doesn’t have pasta in it so it’s not a minestra but no need to correct my name. This is just what i am going to call it.
This soup was super simple and is VERY low-fat and low-carb. By making sure the stock is a veggie stock, the dish becomes vegan. Very adaptable, very tasty, very cheap, and ready in less than 30 minutes form start of preparation to finish and eating.
Zuppa di Fagiolo – sprinkled with Pecorino Romano & Croutons.
- 3 small sweet onions, finely diced
- 1 cup carrots, finely diced
- 1 stalk celery, finely diced
- 1 tablespoon garlic, minced
- 2 tablespoons good olive oil
- 2 cans cannelini or great northern beans
- 2 cans of italian diced tomatoes
- 1/2 teaspoon fresh ground black pepper
- 1 teaspoon salt
- 1 quart stock (I used fit & active chicken stock)
- 1/4 teaspoon thyme
- 1/2 teaspoon rosemary, rubbed
- Heat oil over medium-high heat in a large pot.
- Add onions, carrots, celery, garlic and salt & pepper.
- Cook until veggies are semi-soft.
- Add entire contents of all cans as well as the stock & remaining spices.
- Stir & bring to a boil for 5-8 minutes.
- Reduce heat to medium-low and let cook until flavors fully mingle, about 15 minutes.
- Serve topped with lightly toasted garlic bread, croutons, and/or grated cheese like pecorino romano.
