I don't actually make this with cannellini beans, I use a can of mixed beans. When I was first given this recipe, I couldn't find cannellini beans anywhere in our small town, and quickly gave up looking for such an 'exotic' ingredient. I have since learned that they are simply white kidney beans *blush*, but I enjoy the variety of beans in this soup too much to change now!
This soup can be cooked up in a hurry if everyone is starving and you're pressed for time! Serve with fresh bread or biscuits!!
1 onion, diced
1 carrot, diced
1 celery stalk, diced
1 tbsp olive oil
3/4 lbs potatoes, diced
1 small zucchini, diced
1 can (14.5 oz) tomatos with garlic & basil
1 can cannellini beans, rinsed
14 oz fat free chicken broth
3/4 tsp italian seasoning
1/2 tsp salt
pepper
parmesan cheese
Cook onion, celery, carrot in olive oil on med-high for 4 minutes. Add the rest of the ingredients (except cheese) and 2 cups water. Cover and boil until potatos are done (about 10 minutes).
Serve with parmesan. Makes about 9 cups.
I usually use diced tomatos (fresh is awesome, but lots of extra chopping), and add a clove (or two) of garlic to the onion step, as well as dried or fresh basil. Yummy!
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4 comments:
Is this the soup you made when my little guy was there? He loved it!
Yes, it was!!
I made this tonight, and it was yummy! The boy inhaled it too, as expected.
Glad you liked it!! We enjoy it here, too! It was fun watching the kids get used to eating the beans, especially Margo with the chickpeas. The faces...
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