Meatless Monday: Vegetable-bean soup

IMG_0933No big explanation here. Meatless Monday means meatless soup. This edition is courtesy of Martha Stewart. I don’t have any particular opinions about Martha. Her magazine was beautifully designed. I’m not sure why she gained fame, but whatever. Good on her, I guess.

WHAT WORKED: The ease. This is fairly easy, with start to finish in less than an hour.

WHAT DIDN’T: This was pretty faultless, though mine was much redder than Martha’s.

WHAT DID THE WIFE SAY: She was pretty cranky due to work, so not much of the conversation was on dinner.


IMG_0931Vegetable-bean soup

  • 2 tablespoons extra-virgin olive oil
  • 2 medium carrots, diced small
  • 2 celery stalks, diced small
  • 1 medium yellow onion, diced small
  • 3 garlic cloves, minced
  • 1 teaspoon dried thyme
  • Coarse salt and ground pepper
  • 2 cans (15.5 ounces each) cannellini beans, rinsed and drained
  • 1 can (28 ounces) diced tomatoes
  • 4 cups low-sodium vegetable broth
  • 1/4 cup chopped fresh parsley
  • Grated Parmesan, for serving

IMG_0932In a large pot, heat oil over medium-high. Add carrots, celery, and onion and cook until onion is translucent, about 6 minutes. Add garlic and thyme and season with salt and pepper; cook until fragrant, about 3 minutes. Add beans, tomatoes, broth, and parsley and bring to a boil. Reduce heat and simmer until vegetables are tender, 25 to 30 minutes. Season to taste with salt and pepper. Divide soup among four bowls and serve with Parmesan.


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