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Recipe by Ruth Bendkowski

Tomato-Pepper Soup with Cannellini Beans

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Parve Parve
Easy Easy
10 Servings
Allergens

No Allergens specified

This recipe came about in the name of shalom bayis. My husband prefers soups that are smooth and pureed, while I like chunky soups with pieces of vegetables that I can actually discern. So, for years (and I’ve been married over 10 years now), I’ve been making two soups on soup nights. Then, I came up with this solution, which makes us both happy.

Ingredients

Main ingredients

  • 3 celery stalks, diced

  • 4 large carrots, peeled and diced

  • 1 tablespoon kosher salt

  • 1/2 teaspoon black pepper

  • 2 tablespoons honey

  • water, to cover

Directions

Prepare the Soup

1.

Heat oil in a large pot. Add onions and sauté for five minutes. Add garlic and sauté five more minutes.

2.

Add onion mixture to a food processor with peppers, beans, and tomato paste, and blend until creamy. Transfer back to pot.

3.

Add parsnip, zucchini, celery, and carrots. Season with salt, pepper, and honey.

4.

Add water to just cover vegetables. Cook over low heat for two and a half hours and serve.

Credits

Photography by Esti Waldman

Tomato-Pepper Soup with Cannellini Beans

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