Recipes

Search, browse, and manage your recipe collection.

New recipe
    Clear
    Name Serving Size Actions
    Tokyo Tea View Edit
    Tomato and Bean 15 Minute Stoup View Edit
    Tomato and Bean 15 Minute Stoup 2 View Edit

    Servings: Not specified

    Directions

    Add extra-virgin olive oil to the pot, 2 turns of the pan. Add garlic and crushed red pepper flakes, stir then stir in the onions, carrots, celery and zucchini. Cook 10 minutes, then add in the stock, tomatoes and beans. Bring soup up to a bubble and season with salt and pepper, to your taste. Simmer 5 minutes. Turn off the heat and wilt the basil into the soup. Ladle up the soup and serve with grated cheese and bread.

    Ingredients
    • 2 tablespoons extra-virgin olive oil, 2 turns of the pan
    • 3 cloves garlic, chopped
    • 1/2 teaspoon crushed red pepper flakes
    • 1 medium onion, chopped
    • 2 carrots, peeled and thinly sliced
    • 2 ribs celery, chopped
    • 1 small zucchini, sliced
    • 2 cups vegetable or chicken stock
    • 1 (15-ounce) can diced tomato
    • 1 (15-ounce) can tomato sauce
    • 1 (15-ounce) can small white beans or cannellini beans
    • 1 (10 ounces) box, cut frozen green beans
    • Salt and pepper
    • 1 cup fresh basil, torn or shredded
    • Grated Parmigiano or Romano, to pass at table
    • Crusty bread, to pass at the table

    Parsed from recipe text (no separate ingredient records).
    Tomato and Herb Crusted Fillet of Sole View Edit
    Tomato and Mozzarella Frittata View Edit
    Tomato and Vidalia Onion Salad with Steak Sauce Dressing View Edit
    Tomato Bacon Relish View Edit
    Tomato Bread with Prosciutto View Edit
    Tomato Bruschetta View Edit
    Tomato Feta Salad View Edit
    Tomato Soup with Bacon-Cheese Melts View Edit
    Tomato-Basil Sauce View Edit
    Tomatoes and Artichokes Oreganata View Edit
    Tomatoes stuffed with Chicken Salad View Edit
    Tortellini and Cheese View Edit