Spicy Bean Soup

Good for a cold winter day.

ingredients

3 tablespoons olive oil
2 onions, chopped
2 celery stalks, 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 cloves garlic, finely chopped
1/2 cup chili powder
1 tablespoon ground coriander
1 tablespoon gound cumin
2 teaspoon dried oregano
1 teaspoon dried crushed red pepper (optional)
2 14 oz cans diced tomatoes with juices
1 11oz can tomato juice
1 6oz can tomate paste
1 3-inch piece of Parmesan cheese rind (optional)
2 teaspoons salt, plus more to taste
8 cups vegetable or chicken broth
2 15.5oz cans garbanzo beans, drained and rinsed
2 15oz cans cannellini beans, drained and rinsed
1/2 cup dried green lentils
3 cups broccoli florets
2 zucchini, cut crosswise into 1/2inch thick rounds
2 yellow crookneck squash, cut crosswise into 1/2inch thick rounds
1/2 cup freshly shredded Parmesan cheese
1/4 cup thinly sliced fresh basil leaves

directions

Heath 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 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. Ladle the stew into bowls. Sprinkle with the shredded cheese and basil, and serve.

Source: Andrea Padley