Jewels' Favorite Soup Jill Makes

I found this recipe on the Woman's Day website. It was among several recipes featuring the cookbook "Recipes from The Family Chef," created by Jewels and Jill Elmore. It's a wonderful soup that takes only minutes to make and comes straight out of the pantry! The changes I made are in parenthesis.



Jewels' Favorite Soup Jill Makes

Makes 10 cups
Serves 6–8
Total time: 35 minutes

* 3 cans (15 ounces each) cannelloni beans, drained and rinsed
* 6 cups chicken stock or vegetable stock (I used vegetable stock)
* 2 cloves garlic , sliced
* 2 Tbsp. extra-virgin olive oil
* 1 medium onion , chopped in a medium dice
* 2 ribs celery , chopped in a medium dice
* 4 ripe tomatoes , cut into small pieces (I used a 28oz. can of diced tomatoes, drained)
* 1 tsp. sea salt or kosher salt (I used 1/2 tsp.)
* 1/4 cup fresh parsley , roughly chopped
* 1 cup Parmesan cheese , grated (I omitted)

Heat olive oil in a large stock pot over medium-high heat and sauté the onion and celery for 5–6 minutes until soft and translucent. Next, add the tomatoes and salt and continue to cook another 3–4 minutes. Add beans, stock and garlic and bring to boil, reduce heat to low and continue cooking for 20–30 minutes, stirring occasionally. Add the parsley and cook another 15 minutes to meld flavors together. Serve with Parmesan cheese.


Recipe from The Family Chef by Jewels and Jill Elmore, courtesy of Celebra Books, an imprint of Penguin Group (USA).