This hearty vegetarian soup, a recipe from Mary Siano of the Center for Self-Reliance food pantry, is made with potatoes, tomatoes, zucchini, and basil. It’s especially nice served over crusty bread and sprinkled with Parmesan.
1 1/2 quarts water
1 cup dried black beans
2 tablespoons olive oil
2 medium onions, sliced
4 small potatoes, cut into 1/2-inch pieces
5 cloves garlic, crushed
3 tomatoes, coarsely chopped
2 zucchini, cut into 1/2-inch pieces
1 can (8 ounce) tomato sauce
Salt and pepper, to taste
1 1/4 cups chopped fresh basil
1. In a large pot, bring the water and beans to a boil. Let it bubble for 3 minutes. Reduce the heat and cover the pan. Simmer for about 1 1/2 hours or until the beans are tender. Check beans by removing a couple from pot; if they don’t mash easily with a fork, cook up to 30 minutes more until they do.
2. In a skillet, heat the oil. Add the onions and cook, stirring often, for 5 minutes.
3. Add the onions, potatoes, garlic, tomatoes, zucchini, tomato sauce, salt, and pepper to the pot. Return the soup to a boil. Lower the heat and simmer 1 hour.
4. Five minutes before the soup is done, stir in the basil. Taste for seasoning and add more salt and pepper, if you like. Adapted from Mary Siano