Bean Soup Recipe Vegetables?

For the soup

* 1/2 cup dried small white beans or 1 can (15 oz.) white beans

* Salt, to taste

* 2 Tbs. olive oil

* 2 yellow onions, diced

* 1/2 cup diced pancetta

* 3 carrots, peeled, halved lengthwise, if large, and thinly sliced

* 2 celery stalks, diced

* 3/4 lb. tomatoes, peeled, seeded and diced

* 5 to 6 cups water or chicken broth, or as needed

* 4 small new potatoes, unpeeled, diced

* 2 zucchini, halved lengthwise and sliced

* 1/4 lb. green beans, trimmed and cut into 1-inch lengths

* 2 cups chopped Swiss chard (optional)

* 1/4 lb. macaroni or small shells

* 2 Tbs. extra-virgin olive oil

* Freshly ground pepper, to taste

* 1/4 cup grated Parmesan cheese

To make the soup, if using dried beans, pick over and discard any misshapen beans and stones. Rinse, drain and place in a pot with water to cover by 2 inches. Bring to a boil, boil for 2 minutes, then cover, remove from the heat and let stand for 1 hour. Drain and return to the pot with fresh water to cover by 2 inches. Bring to a boil, reduce the heat to low, cover and simmer until tender, 45 to 60 minutes. Add salt during the last 10 minutes of cooking. If using canned beans, drain and rinse well.

In a large soup pot over medium heat, warm the olive oil. Add the onions and cook, stirring, until softened and translucent, about 10 minutes. Add the pancetta and cook, stirring, until tender, about 5 minutes more. Add the carrots and celery and cook, stirring, until beginning to soften, just a few minutes. Add the tomatoes and enough water to cover amply. Bring to a boil, reduce the heat to low, cover and simmer until the tomatoes break down, about 10 minutes.

Meanwhile, if desired, place half of the white beans in a food processor or blender with a little of the cooking liquid or, if using canned beans, a little broth. Puree until smooth.

Add the potatoes, zucchini, green beans, white beans (including pureed, if using), Swiss chard (if using) and pasta to the pot and simmer until the vegetables and pasta are cooked, about 15 minutes. Stir often to prevent sticking. Swirl in the 2 Tbs. extra-virgin olive oil. Season with salt and pepper.

French Market Soup

2 Cups mixed beans (dried)

3 qt water

ham hocks (2-3)

3 stalks celery-chopped

3 cloves garlic-crushed

1 tsp. salt

1/4 tsp pepper

15 oz. crushed tomatoes

wash and soak beans overnight in cold water (not included in recipe)

Drain

combine all ingredients

simmer 2-3 hrs

easy and tasty!

I like to make chili with bean soup. So hearty!

http://tastyeatsathome.wordpress.com/2009/09/09/ve...

cubed potato

peas

green beans

corn

cauliflower

broccoli

kale or other greens

zucchini or other squash

sweet potato