This soup was made during Nor’easter Hercules.
We all wanted soup but I found I had no broth of any sort in the fridge or pantry (not sure how that happened) so I took some water, spaghetti sauce, veggies and beans and soon enough, we were comforted with a nutritious warm soup.
1 Tablespoon grapeseed or olive oil
1 large carrot, peeled and chopped
2 celery stalks, chopped
1/2 cup sweet onion, chopped
1/2 cubanelle pepper, chopped
1/2 red pepper, chopped
2 large cloves garlic, chopped
2 cups quality spaghetti sauce
4-5 cups of water
2 cans cannellini beans, rinsed
a handful of fresh parsley
Salt and pepper, optional
1. In a large pot heat the oil over medium-high heat. Saute the carrots, celery, onions and peppers for about 3 minutes, stirring often.
2. Add the garlic and cook for an additional minute. Pour in the spaghetti sauce and water, mix well.
3. Toss in the beans and bring to a boil. Cover, lower the heat and simmer for a minimum of 15 minutes. Taste and season if necessary and toss some parsley on top for the finishing touch.