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Spicy Bean Soup

A big pot of brothy bean and vegetable stew, thick with garbanzos, cannellini, green lentils and summer squash and warmed with chili powder, cumin and coriander. It reheats well and makes enough for a week of lunches, finished with shredded Parmesan and fresh basil.

10 servings · 65 min · soup · Italian · vegetarian

Ingredients

  • 3 tablespoon olive oil
  • 2 onion, chopped
  • 2 stalk celery stalk, cut into 1/2-inch pieces
  • 1 carrot, peeled and cut into 1/2-inch pieces
  • 1 red bell pepper, cut into 1/2-inch pieces
  • 6 clove garlic, finely chopped
  • ½ cup chili powder
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 2 teaspoon dried oregano
  • 1 teaspoon crushed red pepper, dried (optional)
  • 2 can diced tomatoes, 14 1/2-ounce cans, with juices
  • 1 can tomato juice, 11 1/2-ounce can
  • 1 can tomato paste, 6-ounce can
  • 1 piece Parmesan cheese rind, 3-inch piece (optional)
  • 2 teaspoon salt, plus more to taste
  • 8 cup vegetable broth
  • 2 can garbanzo beans, 15 1/2-ounce cans, drained and rinsed
  • 2 can cannellini beans, 15-ounce cans, drained and rinsed
  • ½ cup green lentils, dried
  • 3 cup broccoli florets
  • 2 zucchini, cut crosswise into 1/2-inch thick rounds
  • 2 yellow crookneck squash, cut crosswise into 1/2-inch thick rounds
  • ½ cup Parmesan, freshly shredded
  • ¼ cup fresh basil leaves, thinly sliced

Method

  1. Heat the oil in a heavy large stockpot over medium-high heat. Add the onions, celery, carrot, bell pepper, and garlic, and saute until the onions are translucent, about 15 minutes. Add the chili powder, coriander, cumin, oregano and crushed red pepper, and cook for 2 minutes. Stir in the tomatoes with their juices, tomato juice, tomato paste, cheese rind, and 2 teaspoons of salt. Add the broth, garbanzo beans, cannellini beans, and lentils. Stir in the broccoli, zucchini, and yellow squash. Bring to a simmer over high heat. Decrease the heat to medium. Simmer, uncovered, until the lentils are tender and the mixture thickens slightly, stirring often, about 20 minutes. Season the stew to taste with more salt, if desired.
  2. Ladle the stew into bowls. Sprinkle with the shredded cheese and basil, and serve.