Sep 23, 2010


This is a super yummy veggie soup.  I made a huge pot a couple weeks ago, when we had an illusory taste of fall.  I ate the entire thing in a few days (with Hubs' assistance).  The recipe is from a great cookbook called The Family Chef  The recipes are healthy whitout being full of artificially slimmed down and processed ingredients, yet everything tastes truly delicious.

Celery, slivers of garlic, and onion.  Mmmm, the smell of this sizzling away in some olive oil?  Heaven!  I wonder if I could get a perfume to smell like that?  I would be beating off men with a stick!
Chicken broth.
Cannelloni beans, which we ain't really got up here. So I got some of our hometown favorite instead.  According to this article, when using canned it's NBD.

Four chopped ripe maters.  Get 'em while they're good.  I am dreading the end of tomato season.
Add that to the sizzling pile of your aromatics.

Chop up some Italian flat leaf parsley- don't substitute curly parsley- it's a different flavor and too strong.

Cook it for a while- the longer it sits, the better it tastes!  Enjoy!

3 cans (15 ounces each) cannelloni beans , drained and rinsed
6 cups chicken stock or vegetable stock
2 cloves garlic , sliced
2 Tbsp. extra-virgin olive oil
1 medium onion , chopped in a medium dice
2 ribs celery , chopped in a medium dice (I used 4)
4 ripe tomatoes , cut into small pieces
1 tsp. sea salt or kosher salt
1/4 cup fresh parsley , roughly chopped
1 cup Parmesan cheese , grated


1. Place beans, stock and garlic in a large pot on the stove. Bring to boil, reduce heat to low and continue cooking for 20–30 minutes, stirring occasionally.
2. Meanwhile, heat a large skillet over medium-high heat. When the skillet is warm, add the olive oil and sauté the onion and celery for 5–6 minutes until soft and translucent. Next, add the tomatoes and salt and continue to cook another 3–4 minutes.
3. Add the vegetable mixture and parsley to beans. Cook another 15 minutes or so to meld flavors together. Serve with Parmesan cheese.
Jill's Smart Ideas

1. If you don't have any fresh tomatoes, chop up some canned tomatoes instead.
2. Add pieces of leftover roast chicken.
3. Add some spice by throwing in 1/4 teaspoon cayenne pepper when cooking the vegetables.

Recipe from The Family Chef by Jewels and Jill Elmore, courtesy of Celebra Books, an imprint of Penguin Group (USA).

Oooh, I have such a surprise for y'all tomorrow regarding the makeover of this thing-
Stay tuned!


  1. Mmmm, I love a great vegetable soup!

    You know what I don't love, though? Curly parsley. The only thing it was ever good for was garnishing plates at mid-level steakhouses in the '80s. (Of course, I still need to explain to my mom why she needs to grow flat-leaf instead of the damn curly stuff. Sigh...)

  2. wooo hooo, I'm in love with that ring on your finger, girl!!

    but your soup looks good! & I'm excited to see where that green couch ends up! :)

    Happy Thursday!

  3. Gratuitous ring shot! I know I've told you this a thousand times, but, I love your ring--so pretty! And, I love the story behind it.

    Thanks for sharing this recipe. I adore soups and this sounds delicious!

  4. I swear it was not intended to be a gratuitous ring shot! Pinky swear! From some reason blogger decided to make my horizontal celery shot into a enlarged vertical ring shot! Promise!

  5. Love the recipe!! Can't wait to see about this makeover lady! And PLEASE you totally plugged your ring! Shameless...

    JK!!! love the ring!

  6. that looks incredible!!! i love fresh eats like that one!

  7. I have to echo the comment that your ring is GORGEOUS!

    Oh, also, the soup looks great. I am always really impressed with people who can make food and photograph it at the same time! ;)


I love to hear from y'all, so drop me a line!