Joe's Short Cut Big Italian Soup Recipe jjfortier

Name: Joe's Short Cut Big Italian Soup Recipe jjfortier
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra virgin olive oil; 1 large onion chopped onions; 2 stalks celery roughly chopped; 3 large carrots peeled and roughly chopped; 3 cloves of garlic peeled; 1 fennel bulb roughly chopped; Stems from1 bunch of Swiss chard roughly chopped; Leaves from one bunch of Swiss chard; Salt; Fresh ground black pepper; 1/4 teaspoon crushed red pepper flakes; 10 cups low sodium fat free chicken stock; 1/4 cup of chopped fresh parsley; 1/4 cup of chopped fresh oregano; 1/4 cup of chopped fresh basil; 3 ounces tomato paste; 2 fresh bay leaves; 2 16-ounce cans of Cannelini beans (I use Progresso); 28 ounces of San Marzano, crushed by hand (Strianese tomatoes are what I use)

Servings: persons

3 tablespoons extra virgin olive oil
1 large onion chopped onions
2 stalks celery roughly chopped
3 large carrots peeled and roughly chopped
3 cloves of garlic peeled
1 fennel bulb roughly chopped
Stems from1 bunch of Swiss chard roughly chopped
Leaves from one bunch of Swiss chard
Salt
Fresh ground black pepper
1/4 teaspoon crushed red pepper flakes
10 cups low sodium fat free chicken stock
1/4 cup of chopped fresh parsley
1/4 cup of chopped fresh oregano
1/4 cup of chopped fresh basil
3 ounces tomato paste
2 fresh bay leaves
2 16-ounce cans of Cannelini beans (I use Progresso)
28 ounces of San Marzano, crushed by hand (Strianese tomatoes are what I use)

1
In a large pot, heat the oil over medium heat.
2
Add the onions, celery, carrots, garlic, fennel and chard stems.
3
Salt the vegetables; cover and sweat them until softened, probably 8 to 10 minutes.
4
Uncover, and increase the heat to medium-high.
5
Add the parsley, oregano, basil and red peeper flakes.
6
Saute the vegetables and spices until the water has evaporated.
7
Taste and adjust salt and pepper.
8
Clear a place in the center of the vegetables and add the tomato paste.
9
Caramelize the tomato paste.
10
It will brown in the hot pan.
11
Careful not to burn the tomato paste as it is quite bitter if this occurs.
12
Drain the cannelini beans and wash off the thick canning liquid.
13
Add the cannelini beans.
14
Add the crushed tomatoes.
15
Add the 8 cups of chicken stock, the bay leaves.
16
Bring to a boil over high heat and reduce to a simmer.
17
Adjust the salt and pepper, to taste.
18
Simmer for 1/2 hour.
19
Remove the bay leaf and discard.
20
Add the chard leaves and cook for another 15 minutes.
21
Adjust the seasoning, to taste, and serve.

1257

kcal

Calories

Fat

Carbs

195

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 tablespoons extra virgin olive oil, 1 large onion chopped onions, 2 stalks celery roughly chopped, 3 large carrots peeled and roughly chopped, and more.

Yes, Joe's Short Cut Big Italian Soup Recipe jjfortier falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!