Photo by Michael Phillips
Serves 6 as entree
2 tablespoons olive oil
1 large yellow onion, chopped
2 celery stalks, cut in half lengthwise and sliced into ¼-inch slices
2 carrots, cut in half lengthwise and sliced into ¼-inch slices
2 large garlic cloves, minced
1 28-ounce can crushed tomatoes
2 cups unsalted vegetable stock
Kosher salt
Fresh ground black pepper
1 cup fresh green beans, ends trimmed, cut into 1-inch pieces
1 cup fresh or frozen corn kernels
1 cup garbanzo beans (chickpeas)
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried thyme
1 large bay leaf
1–2 pinches crushed red pepper
1 teaspoon sugar
1–2 tablespoons tomato paste, if needed to thicken
In a Dutch oven over medium-high heat, heat olive oil. Saute chopped onions, celery and carrots until onions are translucent, about 3–4 minutes. Add garlic, and continue cooking for one additional minute. Add tomatoes, stock, salt and pepper. Bring to a boil, and add green beans, corn, garbanzo beans, herbs, bay leaf, crushed red pepper and sugar. Bring to a boil again; reduce heat to low, and simmer 30–45 minutes. If soup is too thin, thicken with tomato paste. If too thick, add additional stock or water to reach desired consistency.