This week I sort of struggled over what to make for meatless Monday, and then I remembered a soup recipe my friend Nicole shared with me. Is it just me, or at the mention of soup do you automatically conjure up episodes of Seinfeld and hear the soup Nazi's gruff voice shouting, "No soup for you!"
Just me? Anywho, back to Nicole's recipe. It's packed full of veggies and a good amount of beans to balance things out. Nicole said her family loved it, which was good enough reason for me to give it a go.
I made a few adjustments, per our family's taste, and we absolutely loved it! The leftovers are even better! We topped ours with shaved parmesan cheese and served it with fresh ciabatta bread and salad. By the way, I had no idea what to call this soup...'Lots-o Veggie and Bean Soup'? 'Soup-There It Is'? 'Yum-Yum Soup'? 'Campbells Eat Your Heart Out'? I decided to title it...wait for it...'The Soup'. Any way you call it, I hope you enjoy it.
2 16-oz. cans diced tomatoes with juice
1 15-oz. can red kidney beans (drained and rinsed)
1 15-oz. can great northern beans (drained and rinsed)
1 15-oz. can garbanzo beans (drained and rinsed)
4 C. water + 4 chicken bouillon cubes (vegetable works too if you are vegetarian)
1 C. chopped red onion
1 green pepper, chopped
2 celery stalks, chopped
1 medium zucchini, chopped
4 garlic cloves, minced
1 1/2 tsp dried basil
2 bay leaves
Combine tomatoes, beans, water, vegetables and seasonings in a large stockpot. Bring to a boil, reduce the heat and simmer covered for one hour or until vegetables are tender. Remove bay leaves and serve topped with shaved parmesan.