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Ingredients
Add extra-virgin olive oil to the pot. Add garlic and crushed red pepper flakes, stir then stir in the onions, carrots, celery and zucchini. Cook 10 minutes, then add in the stock, tomatoes and beans. Bring soup up to a bubble and season with salt and pepper, to your taste. Simmer 5 minutes. Turn off the heat and wilt the basil into the soup. Ladle up the soup and serve with grated cheese and bread (optional, count points).
----Tips----
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan (Use 2tsps instead to keep it core, you REALLY DONT need that much oil)
- 3 cloves garlic, chopped
- 1/2 teaspoon crushed red pepper flakes
- 1 medium onion, chopped
- 2 carrots, peeled and thinly sliced
- 2 ribs celery, chopped
- 1 small zucchini, sliced
- 2 cups vegetable or chicken stock
- 1 (15-ounce) can diced tomato
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can small white beans or cannellini beans
- 1 (10 ounces) box, cut frozen green beans
- Salt and pepper
- 1 cup fresh basil, torn or shredded
- Grated Parmigiano or Romano, to pass at table (optional, count the points)
- Crusty bread, to pass at the table (optional, count the points)
Add extra-virgin olive oil to the pot. Add garlic and crushed red pepper flakes, stir then stir in the onions, carrots, celery and zucchini. Cook 10 minutes, then add in the stock, tomatoes and beans. Bring soup up to a bubble and season with salt and pepper, to your taste. Simmer 5 minutes. Turn off the heat and wilt the basil into the soup. Ladle up the soup and serve with grated cheese and bread (optional, count points).
----Tips----
- Cook down the celery and carrots a bit before you add the beans, because they can be quite firm and taste "undone."
- You can vary this recipie by adding/removing anything. You can add just about any veggies you want, or skip some. After the chopping, it's quite easy and quick.
- Soup will be very thick. If you want more soupyness- cut veggies smaller, add more tomato and stock.
