Easy Italian Bean Soup
"WONDERFUL flavor, so easy, and LOW FAT! Tastes lightly smoky and very distinctive. Just throw everything in a pot and boil! This soup was so delicious, I felt had to share."
- Ready In:
- 58mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 1 onion, quartered
- 8 cups water
- 1⁄2 cup dry red wine
- 1⁄4 cup balsamic vinegar
- 1 (14 1/2 ounce) can chopped tomatoes or 2 tomatoes, chopped
- 1 (29 ounce) can white beans, like canelini
- 1 (15 ounce) can red kidney beans, not drained
- 30 baby carrots
- 10 baby zucchini (optional)
- 2 teaspoons vegetable soup mix
- 1 -2 frozen crushed garlic cloves or 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 tablespoon salt
- 1⁄2 teaspoon course black pepper
directions
- Place all ingredients in 6 quart pot.
- Cover and bring to boil.
- Reduce to simmer and cook 45 minutes (but anywhere from 20 minutes - 1 hour will work).
- Ladle into bowls and serve!
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Reviews
-
The first time i made this it was delicious (though quite strong) but the 2nd time it didn't work. We in england don't use measurement in cups, so i'm never sure of quantities, and i put too much water in - didn't taste of anything! If you get the quantities right it is good though! -
Wanted soup I could make at the last minute with ingreients in my pantry... didn't have canelini, so used garbanzos and kidneys. Didn't use zucchini, either. Came out GREAT--hearty and tasty. Even my fussy kids ate it! But definitely needs to cook longer than 20 min (was too thin at that point). Thanks, Java Chip!
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The balsamic vinegar gives the soup a great zing. I used Marsala wine and it tasted delicious. I will definitely make this soup again!
