Spicy Bean Soup
Rabu, 14 Agustus 2019
INGREDIENTS
3 tablespoons olive oil
2 onions, chopped
2 celery stalks, cut into 1/2-inch pieces
1 carrot, peeled and cut into 1/2-inch pieces
1 red bell pepper, cut into 1/2-inch pieces
6 cloves garlic, finely chopped
1/2 cup chili powder
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon dried crushed red pepper, optional
2 (14 1/2-ounce) cans diced tomatoes with juices
1 (11 1/2-ounce) can tomato juice
1 (6-ounce) can tomato paste
1 (3-inch) piece Parmesan cheese rind, optional
2 teaspoons salt, plus more to taste
8 cups vegetable or chicken broth
2 (15 1/2-ounce) cans garbanzo beans, drained and rinsed
2 (15-ounce) cans cannellini beans, drained and rinsed
1/2 cup dried green lentils
3 cups broccoli florets
2 zucchini, cut crosswise into 1/2-inch thick rounds
2 yellow crookneck squash, cut crosswise into 1/2-inch thick rounds
1/2 cup freshly shredded Parmesan
METHODS
Heat the oil in a heavy large stockpot over medium-high heat. Add the
onions, celery, carrot, bell pepper, and garlic, and saute until the onions are
translucent, about 15 minutes. Add the chili powder, coriander, cumin, oregano
and crushed red pepper, and cook for 2 minutes. Stir in the tomatoes with their
juices, tomato juice, tomato paste, cheese rind, and 2 teaspoons of salt. Add
the broth, garbanzo beans, cannellini beans, and lentils. Stir in the broccoli,
zucchini, and yellow squash. Bring to a simmer over high heat. Decrease the
heat to medium. Simmer, uncovered, until the lentils are tender and the mixture
thickens slightly, stirring often, about 20 minutes. Season the stew to taste
with more salt, if desired.
Ladle the stew into bowls. Sprinkle with the shredded cheese and basil,
and serve.