My Moms 15-Minute Tomato and Bean Stoup

• 2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)
• 3 garlic cloves, chopped
• 1/2 teaspoon crushed red pepper flakes
• 1 medium onion, chopped
• 2 carrots, peeled and thinly sliced
• 2 celery ribs, chopped
• 1 small zucchini, sliced
• 2 cups vegetable or chicken stock or broth
• 1 15-ounce can diced tomatoes
• 1 15-ounce can tomato sauce
• 1 10-ounce box frozen cut green beans
• 1 10-ounce box frozen cut yellow beans
• Salt and freshly ground black pepper
• 1 cup fresh basil leaves, torn or shredded
• Grated Parmigiano-Reggiano or Romano cheese, to pass at the table
• Crusty bread

1. Add the EVOO to a soup pot over medium-high heat.
2. Add the garlic and crushed red pepper flakes, stir, then add the onions, carrots, celery, and zucchini.
3. Cook for 10 minutes, then add the stock, tomatoes, tomato sauce, and beans.
4. Bring the stoup up to a bubble and season with salt and pepper.
5. Simmer for 5 minutes.
6. Turn off the heat and wilt the basil into the stoup.
7. Ladle up the stoup and serve with the grated cheese and the crusty bread.

extravirgin olive oil, garlic, red pepper, onion, carrots, celery, zucchini, vegetable, tomatoes, tomato sauce, beans, beans, salt, fresh basil, romano cheese, crusty bread

Taken from www.epicurious.com/recipes/food/views/my-mom-s-15-minute-tomato-and-bean-stoup-374388 (may not work)