Archive for March 3rd, 2010

Italian Bean and Vegetable Soup


1- 19 oz can fava beans, drained and rinsed

1 – 15 oz can cannellini beans, drained and rinsed

1/2 onion, diced

1 leek, sliced

1 package crimini mushrooms, quartered

2 zucchini, large dice

1 celery stalk, diced

1/2 cup roasted yellow peppers, diced

1 T fresh thyme

3 dried Turkish bay leaves

2 cloves garlic, minced

1/2 cup white wine

2 cups vegetable stock [The amount depends upon what consistency you prefer in your soups/stews.]


Sauté the onion, leek, garlic, celery, bay leaves and thyme until the onion has softened.  Add in the zucchini and mushrooms and continue to cook for another 10 minutes.  Add the white wine and cook for a couple of minutes until the alcohol has evaporated.  Add in the beans, peppers and vegetable stock.  Simmer for at least 20 minutes.

This can be either a soup or a stew depending upon how much broth you add and will have a richer flavor the next day.

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