Spicy Italian Bean Soup
Recipe courtesy Giada De Laurentiis

2 tablespoons olive oil
1 onion, chopped
1 celery stalk, cut into 1/2-inch pieces
1 carrot, peeled and cut into 1/2-inch pieces
1/2 red bell pepper, cut into 1/2-inch pieces
3 cloves garlic, finely chopped
1/4 cup chili powder
1/2 tablespoon ground coriander
1/2 tablespoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon dried crushed red pepper, optional
6 ounces tomato juice
1/2 (6-ounce) can tomato paste
1 (2-inch) piece Parmesan cheese rind, optional
1 teaspoon salt
4 cups vegetable or chicken broth
1 (15 1/2-ounce) can garbanzo beans, drained and rinsed
1 (15-ounce) can cannellini beans, drained and rinsed
1/4 cup dried green lentils
1/2 cup broccoli florets
1 zucchini, cut crosswise into 1/2-inch thick rounds
1 yellow crookneck squash, cut crosswise into 1/2-inch thick rounds
1/4 cup freshly shredded Parmesan
1/8 cup thinly sliced fresh basil leaves

Heat the oil in a heavy large stockpot over medium-high heat. Add the onions, celery, carrot, bell pepper, and garlic, and saute until the onions are translucent, about 15 minutes.

Add the chili powder, coriander, cumin, oregano and crushed red pepper, and cook for 2 minutes. Stir in the tomatoes with their juices, tomato juice, tomato paste, cheese rind, and 2 teaspoons of salt. Add the broth, garbanzo beans, cannellini beans, and lentils. Stir in the broccoli, zucchini, and yellow squash. Bring to a simmer over high heat. Decrease the heat to medium. Simmer, uncovered, until the lentils are tender and the mixture thickens slightly, stirring often, about 20 minutes. Season the stew to taste with more salt, if desired.

Ladle the stew into bowls. Sprinkle with the shredded cheese and basil, and serve.

6 servings