Spicy Bean Soup

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Spicy Comfort

Rated: 5 stars out of 5Rate itRead users' reviews (148)

RECIPE
COMMENTS & REVIEWS(148)

Cook Time:
45 min
Level:
Intermediate
Yield:
10 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 45 min
Total:: 1 hr 5 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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 ground cumin
2 teaspoons dried oregano
1 teaspoon dried crushed red pepper, optional
2 (14 1/2-ounce) cans diced tomatoes with juices
1 (11 1/2-ounce) can tomato juice
1 (6-ounce) can tomato paste
1 (3-inch) piece Parmesan cheese rind, optional
2 teaspoons salt, plus more to taste
8 cups vegetable or chicken broth
2 (15 1/2-ounce) cans garbanzo beans, drained and rinsed
2 (15-ounce) cans cannellini beans, drained and rinsed
1/2 cup dried green lentils
3 cups broccoli florets
2 zucchini, cut crosswise into 1/2-inch thick rounds
2 yellow crookneck squash, cut crosswise into 1/2-inch thick rounds
1/2 cup freshly shredded Parmesan
1/4 cup thinly sliced fresh basil leaves

Directions

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.

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

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Vegetarian Ribollita

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 18

View all 18 Italian Collections

Comments & Reviews

recipe Spicy Bean Soup
Summer Powder SPrings, GA 11-20-2009
Flag

The best soup recipe EVER!
Rated: 5 stars out of 5

This is my favorite soup, I make it a couple times a year. LOVE the flavor! The fresh basil and grated parmesan on top is a... must! Read more
recipe Spicy Bean Soup
Pierrette North Bay, ON 10-04-2009
Flag

One of our favourites.
Rated: 5 stars out of 5

I've made this soup several times and it always tastes better than the last. The only thing I don't put in the soup are the... vegetables; not because they're not good, they just don't freeze well because this makes alot of soup for two people! Read more
recipe Spicy Bean Soup
Gina Bayonne, NJ 10-03-2009
Flag

Great for lunch with grilled cheese
Rated: 4 stars out of 5

I cut all of the ingredients in half to serve 2 except the can of vegetable juice because this was a thick soup like a stew. ... I added a few drops of habanero sauce to spice it up a bit more without having to add too much more chili powder. This is very healthy and spicy, I would have given it more starts but chili powder is not my favorite spice. This still was a delicious healthy soup. We dipped our grilled cheese sandwiches in it for lunch. Delicious!Read more
recipe Spicy Bean Soup
Nesha Acworth, GA 06-03-2009
Flag

Great Soup
Rated: 5 stars out of 5

I made this soup for my family and they absolutely loved it! I substituted endame beans for garbanzo and instead of squash... and zucchini, I added ochras and red potatoes. It was fabulous! I figure you could pretty much use whatever veggies you like. The tomato base of this soup is very tasty. Read more
recipe Spicy Bean Soup
Julie Rock Hill, SC 03-18-2009
Flag

Perfect amount of spice
Rated: 5 stars out of 5

My husband and I decided to try fixing a vegetarian meal every week. This is the first recipe I tried. I made it with corn... bread and my husband didn't even miss the meat! Very good comfort soup. I will definitely make it again!Read more
recipe Spicy Bean Soup
Lisa Petaluma, CA 03-06-2009
Flag

It's still cooking
Rated: 4 stars out of 5

I thought I would give this recipe a try because it is Lent, and on Friday's we are not allowed to eat meat, and I had... everything in my fridge. I know it says to cook this soup for only 45 minutes, but I tasted it while it was cooking and it tasted sweet. So I added black beans and pinto beans instead of cannellini and garbanzo beans, and also some vinegar to cut the sweetness. I also don't like lentils, so I didn't use any. It is better, but still needs to cook to combine the flavors. I did make some changes to the recipe as suggested (I always do this anyway), I added a half of a fennel bulb, a leek in place of one of the onions, a half of a jalapeno, and some canned green chilies, no tomato juice, just tomatoes and tomato paste. I also used vegetable stock instead of chicken broth because of the "no meat" rule. I am going to cook the zucchini and broccoli separately and add them to my bowl because my son thinks they will screw up the "chili" taste of the soup. It is plenty spicy with 2 1/2 tablespoons of chili powder, but I like spicy food, so that's why I added the jalapeno. I did add the cheese rind after another review suggested it is a must. I also only made a half batch, and there is more than enough for 3 of us. I am going to serve this with sour cream and cheese. Thanks for everyone's suggestions!!Read more