Spicy 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.
Italian Bean Soup
Servings
8 Servings
Ingredients
- 1 medium onion quartered
- 6 cups water
- 3 cups canned chicken or beef broth (or vegetable broth)
- ¾ 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
- ½ teaspoon coarse black pepper
Instructions
- Place onion, water, chicken broth, wine, tomatoes, white beans, kidney beans, chickpeas, carrots, zucchini, garlic, oregano, salt, and pepper in a 6-quart stockpot. Cover and bring to a boil.
- Reduce to a simmer and cook uncovered for 18-20 minutes.
- Ladle into bowls and serve.
- Contributed by: Quick & Kosher, JAMIE GELLER
awesome! Thanks so much for sharing that change with all of us!
Thanks Batya_a – most importantly for sharing all your tweaks!!!!
seems to be a lot of similar feedback regarding the broth – cooking it longer and adding a potato can help thicken the broth. Also swapping some of the water for a can of crushed tomatoes can also thicken but then note it will have more of a tomato-y taste.
LUHUVE the pict! adding potato can thicken the broth too. Thanks for the feedback!
YIPPPPPPEEEEEEEEEEEE!
YAY YAY YAY – I couldn’t be more thrilled. Thanks so much for taking the time to comment with all your notes and tips.
WOW – I am sure it will. Thanks for the “beefing” it up ideas!
Oh Laura – sorry this soup was not to your liking.
great Raizy – so happy you liked.
Thanks for sharing!!!
Awesome Annette – I just adore fresh basil! Thanks so much for sharing your feedback.
I added two cups less water that the recipe called for and it tasted amazing! It was very hearty and flavorful.
I made this soup parve by swapping the chicken broth and wine, for water with parve soup powder, NO MSG. Also, to boost flavor and the body of the broth, I added the liquid from the canned chick peas to the pot. Also, some garlic powder. My secret ingredient for thickening broth is… mashed potato flakes. Parve, easy, available. Viola! This soup is tasty and easy- jamie geller’s specialty.
The soup was yummy. I might have liked a little thicker broth. Otherwise, it was great
This soup has a hearty, rich flavor – but I would have liked it even better if it was a bit thicker. Based on the other comments (and the fact that I only had a 5-qt. pot!), I only used 4 cups of water and 2 cups of vegetable broth, and it was still a little thin for my taste. I reheated it tonight, and the additional cooking thickened it a bit, so maybe it will be even better tomorrow 🙂
Here’s a picture – http://instagram.com/p/wcyXJoKFDo/?modal=true
Delicious! Since I had a little more time, I sauteed the onions and garlic, and then the zucchini and carrots, before adding in the rest of the ingredients. At first I was worried that the brown-purple color of the broth would look unappealing, but the color mellowed as the soup cook and the flavors came together wonderfully. Following other reviewer’s advice, I boiled some macaroni separately and added it in for serving; this made the soup even heartier. Rave reviews from my dinner table last night!
Ok so I added some ditalini to the soup I also made really small(scope size 11/2 tbsp) meatballs the meatballs I really didn’t add seasoning to because the soup is really well flavored cooked that for about 30 min put the vegetables back let it all come to a boil and wallah supper. One pot of soup t2o totally different ways. Thank you
Made ladt night we really liked it. The only change I made was I used regular carrots cut into the size of baby carrots and I used soup consume instead of canned and the other change was I thought I had canned chick peas didn’t so cooked chick peas then added. My husband asked for the soup again tonight but I think I’m going to change it up alittle by dicing the vegetables adding somekind of small pasta and making really small meatballs and cooking it into the soup. Hope it turns out good.
I thought this soup was bland. It was void of flavor, had too much liquid. I will not serve it. To salvage this soup I would have to add greenbeans, corn, tomato sauce and maybe some pasta.
First I started with a whole carrot & zucchini, so I chopped the onion & fried it with the carrot till tender. Then I added the rest of the ingredients. The only other difference was using kedem cooking wine. Soup has a nice hearty taste & is easy to make. i will make this again.
I used 2 large cloves of fresh garlic and vegetable broth so I could add parmesan cheese. I would make this again; however, I would use less liquid as we like thicker soup or add some pasta.
i used fresh garlic – 4 cloves, i used loose carrots & added a parsnip. i also cubed the vegetables & let it cook longer. absolutely yummy!!! next time i want to also add fresh basil