Ontario Bean Soup With Basil

"I really enjoy my soups and this is a favorite veg soup. Just serve with a nice french stick of bread. Delicious. I got the recipe from "The flavours of Canada by Anita Stewart"
 
Download
photo by Cookie in Ontario photo by Cookie in Ontario
photo by Cookie in Ontario
photo by Dreamer in Ontario photo by Dreamer in Ontario
Ready In:
35mins
Ingredients:
18
Serves:
6-8
Advertisement

ingredients

Advertisement

directions

  • Saute onion in butter for 5 minutes.
  • Add garlic, potatoes, carrots, and celery.
  • Saute for 5 minutes.
  • Add stock, tomatoes, salt, pepper, and basil.
  • Boil, reduce heat and simmer for 10 minutes.
  • Add green beans, peas, both beans and pasta.
  • Simmer for 10 minutes.
  • Add parsley and serve sprinkled with cheese.

Questions & Replies

default avatar
Got a question? Share it with the community!
Advertisement

Reviews

  1. Enjolinfam
    This was so yummy! Makes a lot of soup, so I think we will be having it again tomorrow which is fine by me. I used 1 Tbsp canola oil in place of the butter and vegetarian chicken stock (McKays chicken seasoning mixed with water) to cut out a lot of saturated fat and remove the cholesterol. I also only used the equivelent of 1 can of each of the beans, because I wanted it to be more soupy. This turned out so delicious and very healthy! Thanks Marlitt! Made for ZWT4 Zingo - Los Jefes de la Cocina!
     
  2. JackieOhNo!
    First of all, I must say that this soup makes A LOT! Second of all, I must say that it is also very tasty, so A LOT of soup goes quickly! I made this exactly as posted and served it with some toasty garlic bread. I will be making this again!
     
  3. O-mama
    My husband enjoyed this and didn't comment once about it not having meat! He did say that the veggies were a bit more firm than he prefers so maybe next time I'll let it simmer in the crockpot. I used two fresh heirloom tomatoes instead of the canned tomatoes. I skipped the green beans and peas. Used two cans of Great Northern Beans (and no other varieties, tho I was tempted to throw in one can of black beans). Three cans of chicken broth (so approx 5 1/4 cups), a couple handfuls of ditalini pasta. No cheese. I believe those are the only changes due to what was on hand, or not. Many thanks--came across this recipe in an effort to use a quantity of basil without making pesto.
     
  4. Cookie in Ontario
    I used 2 cans of navy beans. Will use 3 cans next time. I used a bit more macaroni and will use even more next time. I didn't add peas. Very good. Thank you.
     
  5. Charmie777
    Good and hearty. Took waaaayyy longer than 35 minutes. I think it was about 1 1/2 hours. Great with some bread.
     
Advertisement

Tweaks

  1. O-mama
    My husband enjoyed this and didn't comment once about it not having meat! He did say that the veggies were a bit more firm than he prefers so maybe next time I'll let it simmer in the crockpot. I used two fresh heirloom tomatoes instead of the canned tomatoes. I skipped the green beans and peas. Used two cans of Great Northern Beans (and no other varieties, tho I was tempted to throw in one can of black beans). Three cans of chicken broth (so approx 5 1/4 cups), a couple handfuls of ditalini pasta. No cheese. I believe those are the only changes due to what was on hand, or not. Many thanks--came across this recipe in an effort to use a quantity of basil without making pesto.
     
  2. Cilantro in Canada
    We loved this soup. It is very filling and makes tons. Even my picky 15 year old son loved it and ate 5 bowls. I left out the basil and had to use corn in place of the peas. I also used Aylmer Accents for the tomatoes. This is so healthy and full of flavour. Thanks for the recipe.
     
  3. Sarah_Jayne
    This was a very tasty and hearty soup. All we needed was a bit of bread for dipping and it was a complete meal for us tonight. I used low fat cooking spray instead of the butter and I skipped the cheese to make this a very low fat meal. I used one can of borlotti beans and one can of cannellini beans (white kidney by another name) and that worked really well with all the other veggies. Made for Zaar Star Tag.
     
  4. foodtvfan
    Delicious soup, a meal in a bowl! I used a combination of butter and olive oil instead of all butter, a can of diced tomatoes, fresh yellow beans from my garden, frozen peas, and rinsed the Romano and kidney beans before adding, and small shell pasta. I didn't have Romano cheese so I sprinkled top of each serving with additional fresh chopped parsley and Parmesan cheese. Romano cheese is on my shopping list because I will definitely be making this soup again.
     
  5. Enjolinfam
    This was so yummy! Makes a lot of soup, so I think we will be having it again tomorrow which is fine by me. I used 1 Tbsp canola oil in place of the butter and vegetarian chicken stock (McKays chicken seasoning mixed with water) to cut out a lot of saturated fat and remove the cholesterol. I also only used the equivelent of 1 can of each of the beans, because I wanted it to be more soupy. This turned out so delicious and very healthy! Thanks Marlitt! Made for ZWT4 Zingo - Los Jefes de la Cocina!
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes