| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 15 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 15 min |
| Yield: | 6 servings |
Ingredients
- One 16-ounce jar sliced roasted peppers
- One 15-ounce can diced tomatoes with garlic and basil
- One 15-ounce can tomato sauce
- One 15-ounce can cannellini beans, undrained
- One 15-ounce can great Northern beans, undrained
- One 15-ounce can chickpeas, undrained
- One 15-ounce can minestrone soup
- One 14.25-ounce can cut Italian green beans
- One 14-ounce can quartered artichokes hearts
- One 8-ounce can sliced mushrooms, pieces and stems
- 2 tablespoons prepared pesto
- 1 tablespoon dried parsley flakes
- 1/4 teaspoon dried Italian seasoning
- Grated Parmesan, for serving
- 2 slices ciabatta
- 2 slices sandwich bread
- 1 cup shredded mozzarella
- 2 teaspoons grated Parmesan
- 1/2 teaspoon Italian seasoning
- 2 slices provolone cheese
- 4 slices American cheese singles
Instructions
- For the soup: Add the canned and jarred items, without draining, to a large pot: the roasted peppers, diced tomatoes, tomato sauce, cannellini beans, great Northern beans, chickpeas, minestrone, green beans, artichoke hearts, mushrooms and pesto. Heat over medium-high heat, stirring to combine. Add the dried parsley and Italian seasoning. Bring to a boil, reduce the heat and simmer until the flavors are combined and the soup thickens slightly, about1 hour.
- For the cheesy toast: Preheat the broiler.
- Lay the ciabatta and sandwich bread slices on a baking sheet. Sprinkle 1/2 cup shredded mozzarella on each ciabatta slice, then sprinkle each with half the Parmesan and Italian seasoning. Top each ciabatta slice with a slice of provolone. Lay 2 slices of American cheese on top of each slice of sandwich bread. Broil until the cheese is bubbly and starting to get really brown around the edges. Slice the toast in half diagonally.
- Bowl up the soup, sprinkle with Parmesan and serve with a piece of the cheesy toast.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 614 |
| Total Fat | 17 g |
| Saturated Fat | 8 g |
| Carbohydrates | 87 g |
| Dietary Fiber | 23 g |
| Sugar | 18 g |
| Protein | 35 g |
| Cholesterol | 33 mg |
| Sodium | 1721 mg |
| Serving Size | 1 of 6 servings |
| Calories | 614 |
| Total Fat | 17 g |
| Saturated Fat | 8 g |
| Carbohydrates | 87 g |
| Dietary Fiber | 23 g |
| Sugar | 18 g |
| Protein | 35 g |
| Cholesterol | 33 mg |
| Sodium | 1721 mg |
Reviews
I received Ree’s new cookbook for Christmas (2021) and fell in love with this soup as soon as I saw it – although I call it “Dump Soup”. We had to do a couple of subs – we didn’t have diced tomatoes with garlic and basil, but we had fire roasted diced tomatoes, so I used them and added a tablespoon each of minced garlic and dried basil. We couldn’t find quartered artichoke hearts, so we got baby artichokes and I chopped them up a bit, after draining the juices into the pan, as my husband isn’t a big fan. I also chopped up the mushroom stems and pieces, after draining the juices into the pan, as my daughter isn’t a huge fan of mushrooms. Other than that, I made the recipe as written. I was skeptical, but it is amazing! We all loved the flavors, melded together. The only complaint my husband had was that there was no meat. I usually make stew with Chuck Tender Steak, so he has requested that I include the Chuck Tender Steak pieces, browned, and in the crock pot, until tender. We will definitely do that next time, but this soup is definitely a keeper, with or without the meat! ETA: We didn’t make the cheesy toast. I wanted to, but was out voted.
After reading reviews about the sodium content, I decided to drain everything into a large measuring cup. It was just shy of 4 cups of liquid. I decided to use a box of low sodium vegetable stock to replace the canned liquid and salted to taste.
My first thought of the soup was a 3 nothing special. But the left overs the next day were a solid 4+. The recipe makes a full 8 servings and I froze 2, 1 quart containers which thawed and reheated very well. I do wish the nutrition information was posted, I do think it’s probably quite high in sodium
I can’t understand the ratings for this soup, it’s horrible.
I realize that the recipe calls for dumping the entire cans into the Dutch oven and I really want to try this recipe but I am concerned about the preservatives in the liquid. (I am not a health nut, but I always rinse our canned goods before I use them.). Has anyone tried making it without the liquid in the cans. I don’t have to rinse the beans, but I just want to pour off the liquid before putting it in the pot. Me and my husband have to watch our sodium intake. Any suggestions? Thanks.
This soup is amazing. My new favorite. I added some Italian sausage and it was a great addition. But it is just as good without it I’d you are going for a vegetarian soup.
I have to say this looks pretty amazing. (I agree with another reviewer who added some chopped onion.) And yes, once in awhile we all make a choice based purely on convenience, myself included. But I wonder… what is the sodium content with all those canned soups?? Anyone know?
I wasn’t sure about this recipe but it was absolutely delicious. And it’s easy. I did add a chopped onion. The parmesan cheese garnish for the soup was the kicker. Winter is coming and I see this as a winter staple!
Easy and delicious.
I loved this. Easy peasy recipe. Great flavor. I served with pimento cheese bread. Yummy! Thanks for making me feel like I made it from scratch. Be kind!