Super Soup

So, my TV died tonight after my parents and I watched "24." I was trying to rewind the tape for my roommate and the TV just shut off. Then every time we turned it back on, it turned off on its own after about 7 seconds. I am SO glad my parents are in town when this happened. My dad is going to take it to a repair shop for an estimate; I hope they can fix it soon because I like having the TV on when I study and to relax me at night. Anyway, this is a substitute tonight. Last week it was cold around here (highs in the 40's, for MS that's cold!). I decided to make a new soup recipe. I should have realized what the texture would be like when it was a Rachel Ray recipe. I mean, she has to cook these things in 30 minutes or less. Let me explain. In the South, we like our vegetables to be soft. now, I don't mean mush, but when you bite into them they don't crunch! They kind of melt. Anyway, I put the soup in my mouth and bit down and...CRUNCH! The veggies were no where near the bite I like them. SO, next time I make this soup, I will cook the veggies longer before I add the broth and sauce. This has a really good tomato flavor to it. It could probably use some herbs, just play around. I would make this again with the aforementioned changes.

Also, this is one of RR's "stoups." It really is pretty thick just because there is not much liquid. This isn't a problem, though. I actually used it as a potato topper Friday night. Pretty good. Because this is full of vegetables and tomatoes have so many antioxidants, this is my entry for Sweetnicks ARF day. Be sure to check her site out Tuesday night for more great recipes.

Tomato and Bean "Stoup"

2 tablespoons extra-virgin olive oil

3 cloves garlic, chopped

1/2 teaspoon crushed red pepper flakes (I omitted as I didn't have any)

1 medium onion chopped

2 carrots (I used about 14 baby carrots) peeled and thinly sliced

2 ribs celery, chopped

1 small zucchini, sliced

2 cups vegetable or chicken 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, (cooked to desired texture, this is how I would do it next time)

Salt and pepper

1 cup fresh basil, torn or shredded (OH, I forgot to do this!)

Grated Parmigiano or Romano

Put olive oil in a pot. Add garlic and crushed red pepper flakes, stir then stir in the onions, carrots, celery and zucchini. Cook 10 minutes (or until TENDER!), then add in the stock, paste, tomatoes and both kinds of beans. Bring soup up to a bubble and season with salt and pepper, to your taste. Simmer 5 minutes. Turn off the heat and wilt the basil into the soup. Ladle up the soup and serve with grated cheese and bread.