Jewels Favorite Soup Jill Makes Recipes

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JEWELS' FAVORITE SOUP JILL MAKES

Make and share this Jewels' Favorite Soup Jill Makes recipe from Food.com.

Provided by Brookelynne26

Categories     Beans

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10



Jewels' Favorite Soup Jill Makes image

Steps:

  • Place beans, stock and garlic in a large pot on the stove. Bring to boil, reduce heat to low and continue cooking for 20-30 minutes, stirring occasionally.
  • Meanwhile, heat a large skillet over medium-high heat. When the skillet is warm, add the olive oil and sauté the onion and celery for 5-6 minutes until soft and translucent. Next, add the tomatoes and salt and continue to cook another 3-4 minutes.
  • Add the vegetable mixture and parsley to beans. Cook another 15 minutes or so to meld flavors together. Serve with Parmesan cheese.

3 (15 ounce) cans cannellini beans, drained and rinsed
6 cups chicken stock or 6 cups vegetable stock
2 garlic cloves, sliced
2 tablespoons extra-virgin olive oil
1 medium onion, chopped in a medium dice
2 celery ribs, chopped in a medium dice
4 ripe tomatoes, cut into small pieces
1 teaspoon sea salt or 1 teaspoon kosher salt
1/4 cup fresh parsley, roughly chopped
1 cup parmesan cheese, grated

JEWEL'S FAVORITE SOUP FROM THE FAMILY CHEF

Categories     Soup/Stew     Bean     Quick & Easy     Vegan     Simmer

Yield 6-8 People

Number Of Ingredients 9



JEWEL'S FAVORITE SOUP FROM THE FAMILY CHEF image

Steps:

  • 1. Place beans and stock in a large pot on the stove. Bring to a boil, reduce heat to low, and continue cooking for 20 to 30 minutes, stirring occasionally. 2. Meanwhile, heat a large skillet over medium heat. When the skillet is warm, add olive oil and saute the onion and celery for 5 to 6 minutes until soft and translucent. Next, add the tomatoes and salt and continue to cook another 3 to 4 minutes. 3. Add the vegetable mixture and parsley to beans. Cook another 15 minutes or so to meld flavors together. Serve with Parmesan cheese.

3 15 oz cans of cannellini beans drained and rinsed.
6 cups of chicken stock, vegetable stock or water.
2 cloves of garlic, sliced
2 tablespoons of extra virgin olive oil
1 medium onion chopped in a medium dice
4 ripe tomatoes, cut into small pieces
1 teaspoon sea salt or kocher salt
1/4 cup fresh parsley, roughly chopped
1 cup Parmesan cheese, grated

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