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italian-bean-soup-56

Italian Bean Soup

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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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