Categories: Soup

Ingredients

• 4 cups Parmigiano and Herb-Fortified Stock
• 2 Roasted Tomatoes
• 1 tablespoon extra-virgin olive oil
• 1/2 onion, chopped
• 1 ribs celery, finely chopped
• 1 carrot, peeled and finely chopped
• 2 cloves roasted garlic
• 1/2 red chile pepper, finely chopped
• Salt
• Freshly ground black pepper
• 1/2 small potatoes
• 1 (7-ounce) can cannellini beans, drained
• 1 (7 ounce) can garbanzo beans, drained
• 3 ounces fresh, thin green beans
• Lemon zest
• Parmesan cheese, shredded

Directions

1. Set aside or prepare the stock and roasted tomatoes.

2. Heat a large pot or Dutch oven over medium to medium-high heat, add extra-virgin olive oil, a couple of turns of the pan.

3. Add the chopped onions, celery, carrots, garlic, and chile pepper, season with salt, and pepper.

4. If you are using potatoes, add them here.

5. Cover the pan and sweat the vegetables 10 minutes, stirring occasionally.

6. Add the cannellini beans, garbanzo beans, prepared stock and prepared tomatoes. Bring the soup to a boil and add the green beans.

7. Bring the soup back to a bubble, then turn off the heat and cool the soup.

8. Store the soup in the refrigerator for a make-ahead meal.

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