My Mom's Tomato and Bean 15 Minute Stoup

A stoup is thicker than soup and thinner than stew. I called my mom one rainy day from the road. I was getting a cold and I really wanted soup for supper. She said she didn't know what she had on hand to make it with, but she'd come up with something. This was it. (Oh, you don't have to be sick to enjoy it.)
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  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
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2 tablespoons extra-virgin olive oil, 2 turns of the pan

3 cloves garlic, chopped

1/2 teaspoon crushed red pepper flakes

1 medium onion, chopped

2 carrots, peeled and thinly sliced

2 ribs celery, chopped

1 small zucchini, sliced

2 cups vegetable or chicken stock

1 (15-ounce) can diced tomato

1 (15-ounce) can tomato sauce

1 (15-ounce) can small white beans or cannellini beans

1 (10 ounces) box, cut frozen green beans

Salt and pepper

1 cup fresh basil, torn or shredded

Grated Parmigiano or Romano, to pass at table

Crusty bread, to pass at the table


  1. Add extra-virgin olive oil to the pot, 2 turns of the pan. Add garlic and crushed red pepper flakes, stir then stir in the onions, carrots, celery and zucchini. Cook 10 minutes, then add in the stock, tomatoes and beans. Bring soup up to a bubble and season with salt and pepper, to your taste. Simmer 5 minutes. Turn off the heat and wilt the basil into the soup. Ladle up the soup and serve with grated cheese and bread.
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