Hearty Tomato Veggie Stoup

Okay, so I have been very sick lately and I was craving some good home cooking. I got this recipe from Rachel Ray. A "stoup" is thicker than soup, but not as thick as a "stew".

Ingredients:
2 tablespoons extra-virgin olive oil, 2 turns of the pan
3 cloves garlic, chopped
1/2 teaspoon crushed red pepper flakes
1 medium onion, chopped
2 carrots, peeled and thinly sliced
2 ribs celery, chopped
2 small zucchini, sliced
2 cups vegetable stock
1 (15-ounce) can diced tomato
1 (15-ounce) can tomato sauce
1 (15-ounce) can small white beans or cannellini beans
1 (10 ounces) box, cut frozen green beans
Salt and pepper
Shaved parmesan cheese

To start you add olive oil into a big saucepan. Add chopped garlic and the crushed red pepper flakes


Stir for a minute.
Then add all vegetables: chopped onion, zucchini, carrots, celery.



Over medium heat stir vegetables for 10 min.
Add in the vegetable stock, tomato sauce, diced tomatoes, green beans and white beans:


Bring to a boil and let boil for 5 min. Add salt and pepper to taste.
Let stoup cool and serve in a bowl with shaved parmesan cheese on top and a side of bread. My favorite bread is "Roasted Garlic Asiago" bread from Trader Joes:


Tomato Veggie Stoup:



Enjoy this thick and hearty stoup! :)