Spicy Bean Soup

Total Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 3 tablespoons olive oil
• 2 onions, chopped
• 2 celery ribs, 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 garlic cloves, finely chopped
• 1/2 cup chili powder
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon dry crushed red pepper
• 2 (14 1/2 ounce) cans diced tomatoes with juice
• 1 (11 1/2 ounce) can tomato juice
• 1 (6 ounce) can tomato paste
• 3 inches parmesan cheese, rind (optional)
• 2 teaspoons salt, plus more to taste
• 8 cups vegetable broth or 8 cups 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 dry green lentils
• 3 cups broccoli florets
• 2 zucchini, cut crosswise into 1/2-inch thick rounds
• 2 crookneck yellow squash, cut crosswise into 1/2-inch thick rounds
• 1 lb frozen corn (optional)
• 1/2 cup freshly shredded parmesan cheese
• 1/4 cup thinly sliced fresh basil leaf

Recipe

• 1 heat the oil in a heavy large stockpot over medium-high heat.
• 2 add the onions, celery, carrot, bell pepper, and garlic, and saute until the onions are translucent, about 15 minutes.
• 3 add the chili powder, coriander, cumin, oregano and crushed red pepper, and cook for 2 minutes.
• 4 stir in the tomatoes with their juices, tomato juice, tomato paste, cheese rind, and 2 teaspoons of salt.
• 5 add the broth, garbanzo beans, cannellini beans, and lentils. stir in the broccoli, zucchini, and yellow squash.
• 6 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.
• 7 season the stew to taste with more salt, if desired.
• 8 ladle the stew into bowls. sprinkle with the shredded cheese and basil, and serve.