Bean and Bean Soup

Thick and rich soup warming with its many-sided piquant tasteful. It mixes a lot of vegetables in an amazing way, such as celery, carrots, tomatoes, zucchini, bell peppers, broccoli with beans, lentils and chickpeas. And complement all this riot flavors harmoniously selected spices. To save time, take canned beans and chickpeas and rinse them in water before add to soup. Serve the finished soup by sprinkling each serving. grated parmesan and fresh basil. Share with friends: Time: one hour. Difficulty: Easy Servings: 10 The recipes use volumetric containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Fried vegetables and spices

• 2 stalks of celery, cut into pieces of 1 cm.
• 1 carrot, peeled and chopped into pieces of 1 cm.
• 1 red bell pepper, chopped into pieces of 1 cm.
• 3 tbsp. l olive oil
• 6 garlic cloves, finely chopped
• 0.5 tbsp. chili powder
• 1 tbsp. l ground coriander
• 1 tbsp. l ground zira
• 2 tsp dried oregano
• 1 tsp red pepper flakes (optional)
• 2 cans (400 g each) of canned chopped tomatoes per own juice
• 1 can (325 gr.) Canned tomato juice
• 1 can (170 gr.) Tomato paste
• 1 parmesan rind 7 cm in size.
• 2 tsp salt + optionally to taste

Soup

• 8 tbsp. vegetable or chicken stock
• 2 cans (425 gr.) Canned white beans, washed
• 2 cans (440 gr. Each) canned chickpeas washed
• 0.5 tbsp. dried green lentils
• 3 tbsp. broccoli inflorescences
• 2 zucchini sliced ​​into 1 cm thick mugs.
• 2 yellow zucchini sliced ​​into 1 cm thick mugs.
• 0.5 tbsp. grated parmesan
• 1/4 Art. thinly sliced ​​fresh basil leaves

Recipes with similar ingredients: white beans, chickpeas, lentils, broccoli, zucchini, yellow zucchini, tomato juice, carrots, celery, sweet pepper, chili seasoning, coriander, oregano, cumin

Recipe preparation:

1. In a large pot with a thick bottom over a moderate high heat heat the olive oil. Add onions, celery, carrots, sweet pepper and garlic and fry until the onions are transparent, about 15 minutes. Add chili powder, coriander, zira, oregano and red flakes pepper and fry another 2 minutes. Stir in tomatoes with tomato juices juice, tomato paste, parmesan rind and 2 tsp. salt.
2. Add the broth, chickpeas, white beans and lentils. Then intervene broccoli, zucchini and zucchini. Bring to a boil over high heat, then turn down the heat to moderate. Cook at a slow boil, stirring often until the lentils are tender and the soup thickens, about 20 minutes. Salt to taste.
3. Pour the soup into bowls. Sprinkle with grated cheese and basil, serve.