Tomato & Bean 15-Minute Stoup

This stoup calls for a whole cup of basil and I just happen to have a whole lot of basil goin' on.  I intended to make a bunch of pesto fresh from my garden, but my garden has been a dismal failure.  The flowers have been wonderful.....but the veggies have been a wee bit disappointing for the work I (we...) put in to their cultivation.  If learning were my aim, it'd be one thing, but my goal was a mini-supermarket.  I am happy to report my Chinese Red Long Beans are prolific and adding vibrant color to my cooking!

Of course the pictures above have nothing to do with this recipe, so.....Back to stoup - a catchy new cooking term for a cross between soup and stew, though long known in religious circles as the holy water font in the front of the church.  Considering it's the [amount of] water that makes the difference here, stoup fits. You'll love this tomato-based version, and though it seems a lot of basil, trust me, you'll love it.  Or trust the critic on this one!

Hardy Appetit!
TOMATO & BEAN 15-MINUTE STOUP

2 T extra-virgin olive oil
3 cloves garlic, chopped
1/2 tsp. crushed red pepper flakes
1 medium onion, chopped
2 carrots, peeled and thinly sliced
2 ribs celery, chopped
1 small zucchini, sliced
2 cups vegetable or chicken stock
1 15-oz. can diced tomato
1 15-oz. can tomato sauce
1 15-oz. can small white beans or cannellini beans
1 10-oz. box frozen green beans
salt & pepper
1 cup fresh basil, torn or shredded
Grated Parmigianino or Romano cheese, to pass at table
Crusty bread, to pass at the table

Add olive oil to pot, two turns of the pan.  Add garlic and crushed red pepper flakes, then stir in the onions, carrots, celery, and zucchini.  Cook 10 min., then add in stock, tomatoes and beans.  Bring soup up to a bubble, then season with salt & pepper, to taste.  Simmer 5 min.  Turn off the heat and wilt the basil into the soup.  Ladle up the soup and serve with grated cheese and bread.