OMG Real Simple, you are amazing! Thank you for inspiring this soup version of your delicious chili recipe.


  • 1 tablespoon + 1/4 cup olive oil

  • 2 large carrots, diced

  • 1 yellow onion, chopped

  • 1 (15 oz) can of garbanzo beans, drained and rinsed

  • 1 (15 oz) can of kidney beans, drained and rinsed

  • 1 (15 oz) can of cannellini beans, drained and rinsed

  • 1 (14.5 oz) can of green pepper, celery & onion diced tomatoes, undrained – liquid included

  • 4 cloves of garlic, coarsely chopped

  • 4 cups of Better than Bouillon Seasoned Vegetable Base

  • 2 cloves of garlic, minced

  • 3 tablespoons pine nuts, chopped

  • 1 cup parsley leaves, chopped

  • Kosher salt, celery salt, onion powder and pepper


  1. Heat 1 tablespoon of olive oil in a large saucepan over medium-high heat. Add the onion and carrots and cook until tender, about 5 minutes.

  2. Stir in the tomatoes and their liquid, the vegetable broth, chopped garlic, 1 teaspoon salt, 1/2 teaspoon celery salt and ½ teaspoon pepper and bring to a boil.
  3. Reduce heat to a simmer. Add the garbanzo, kidney and cannellini beans. Simmer for 30-40 minutes, though longer is fine. I have left this recipe on low in a crockpot all day, before.
  4. Combine the parsley, pine nuts, minced garlic remaining ¼ cup oil, ¼ teaspoon salt, ⅛ teaspoon onion powder and ⅛ teaspoon black pepper in a small bowl.
  5. Serve pesto atop a bowl of soup. Enjoy with a loaf of Italian bread, or bread of choice!

Additional Cooking Instructions

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