Recipe: Tomatoe and Cannelli Bean Soup

This recipe comes from Woman's Day September 1, 2009 magazine. They ran an article on Jewels and Jill Elmor new cookbook "The Family Chef: Make Your Kitchen the Heart of Your Family" and previewed a few recipe's like this soup. I already had a bowl full of fresh tomatoes, that a friend had given me from her garden, and fresh onions from the farmer's market. This was a great way to use them.

Jewels’ Favorite Soup Jill Makes Recipe
By Jewels and Jill Elmore from Woman's Day; September 1, 2009 September 1, 2009

Active Time: 10 minutes
Total Time: 36 minutes

INGREDIENTS
2 T bsp extra-virgin olive oil

1 medium onion, chopped

2 ribs celery, chopped

4 ripe tomatoes (fresh or canned), cut in small chunks

1 tsp sea salt or kosher salt

6 cups chicken broth, vegetable broth or water

3 cans (15 oz each) cannellini beans, rinsed and drained

2 cloves garlic, sliced

1⁄4 cup parsley, chopped

Serve with: grated Parmesan

PREPARATION
1. Heat olive oil in a large pot over medium-high heat. Add onion and celery and sauté 5 to 6 minutes until soft. Add tomatoes and salt, and sauté 3 minutes.

2. Add broth, beans and garlic, and bring to a boil. Reduce heat to low and simmer 20 minutes for flavors to blend, adding the parsley during the last 5 minutes. Serve with grated Parmesan.

The soup was quick and easy to make, very colourful and delicious. I served it as a side dish with london broiled steak. The leftovers I poured into a gallon Ziplock bags and froze flat to save for later.