Italian Bean Soup

Name: Italian Bean Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Cuisine: Italian
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

Author:
Jamie Geller
Publish date:
Mar 21, 2019

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.

30minDuration
20minCook Time
10minPrep Time
8Servings

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

Preparation

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