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.
‘Spaghetti Sauce’ Tomato Bean Soup Recipe (Yield = ~8 cups)
Ingredients:
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
Ingredients:
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
Directions:
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.
patsy says
Great way to make soup using what you have on hand! It looks delicious!