Sephardic Recipes With A Modern Twist

Sephardic Spice Girls

Tomato & Bean Soup

Tomato & Bean Soup

4 tablespoons olive oil
1 large onion, finely chopped 
6 garlic cloves, minced
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon paprika
1 teaspoon garlic powder
2 carrots, diced 
2 celery stalks, chopped
3 large white squash
2 14oz cans chopped tomatoes 
2 cans cannellini or white beans, washed & drained
1/2 cup frozen peas
1/2 cup frozen green beans
6 cups vegetable stock or water

In a large pot, warm olive oil over medium heat and add onions. 

Sauté until onion is translucent. 
Add garlic and spices and continue to sauté for 3 minutes. 
Add carrot, celery and squash and sauté for 3 minutes. 
Add tomatoes and bring to a boil. 
Add canned beans, peas and green beans and vegetable stock. 
Cover pot, reduce heat and simmer for 45 minutes.

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