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 & onionÂ diced tomatoes, undrained – liquid included
4 cloves of garlic, coarsely chopped
2 cloves of garlic, minced
3 tablespoons pine nuts, chopped
1 cup parsley leaves, chopped
Kosher salt, celery salt, onion powder and pepper
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.
- Stir in the tomatoes and their liquid, the vegetable broth, chopped garlic, 1 teaspoon salt, 1/2 teaspoon celery salt and Â½ teaspoon pepper and bring to a boil.
- 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.
- Combine the parsley, pine nuts, minced garlic remaining Â¼ cup oil, Â¼ teaspoon salt, â…› teaspoon onion powder and â…› teaspoon black pepper in a small bowl.
- Serve pesto atop a bowl of soup. Enjoy with a loaf of Italian bread, or bread of choice!