Italian Bean Soup


2 tsp extra virgin olive oil
1 leek, washed and chopped
2 cloves garlic, chopped
3 tsp dried oregano
3/4 cup green beans, chopped 1/4 inch
1 (14 oz) can lima beams, drained and rinsed
1/4 cup small pasta of your choiice
4 cups vegetable stock
8 cherry tomatoes
Kosher salt and cracked black pepper
3 tbs torn fresh basil


  • Heat olive oil in a large saucepan.
  • Add the leek, ¬†garlic and oregano, and cook for 5 minutes, stirring occasionally.
  • Stir in the green beans and the lima beans, add the pasta, then the stock.
  • Bring to a boil, then reduce to a simmer.
  • Cook for 12-15 minutes, or until the vegetables are tender and the pasta is cooked al dente. Stir occasionally.
  • In a heavy skillet, fry the tomatoes over high heat until they soften and the skins begin to blacken.
  • Gently crush the tomatoes with the back of a wooden spoon, then add to the soup.
  • Season with salt and pepper, then stir in the torn basil and serve.




25 min


25 min



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