Shell Bean & Vegetable Soup

Name: Shell Bean & Vegetable Soup
Yield: 4 to 6 servings
Ingredients: 3 tablespoons olive oil; 1 onion, peeled and diced; 1 large carrot, peeled and diced; 1 celery stalk, diced; 2 garlic cloves, peeled and chopped; 2 thyme sprigs; 2 bay leaves; Salt; 3 cups liquid (bean broth, water, or chicken stock, or any combination of the three); 2 small summer squash, diced; 8 ounces green beans, trimmed and cut into 1-inch pieces; 1/2 bunch chard leaves, coarsely chopped; 3 cups cooked cannellini, cranberry, or other beans; 1 large tomato, peeled, seeded, and chopped; Garlic croutons (see page 37; optional); Parmesan cheese

December 20, 2011

I make this soup year-round with fresh shell beans in the summer and fall, and with dried beans in the winter. The other vegetables in the soup vary with the season. It can be put together quickly if the beans are already cooked.

Recipe notes

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