Ingredients
Units
Scale
- 29 oz. can of crushed tomatoes
- 2 stalks of celery - chopped
- 1 carrot - chopped
- 3 cloves of garlic - chopped
- 1 zucchini - chopped
- 1/2 red onion - chopped
- 1/4 cup of Italian parsley - chopped
- Left over potato skins of 5 baked potatoes - chopped
- 19 oz. can of kidney beans or your choice of beans - drained and rinsed
- 5 - 6 cups of water
- 1 tsp. dried oregano
- 1 tsp. salt
- 1 tsp. black pepper
- 1/4 tsp. red pepper flakes
- 3 tbs. olive oil
- 1 tsp. powdered chicken stock
- Romano or Parmesan cheese for grating
Instructions
- Heat a saucepot with the olive oil; add the celery, carrot, onion, garlic, parsley and zucchini; sauté until the garlic is fragrant.
- Add the crushed tomatoes, beans, seasonings and the water and simmer on a low heat for 25 – 30 minutes; then add the chopped potato skins and continue to simmer for another 10 – 15 minutes.
- Taste the soup to adjust the seasonings.
- Serve with a drizzle of olive oil, red pepper flakes, black pepper, dried oregano and grated cheese.
- Prep Time: 8 minutes
- Cook Time: 40 minutes
