Filling and flavorful. A great make-ahead recipe.
|2 c||great northern beans (cooked, or 1-15oz. can rinsed and drained)|
|2 c||kidney (cooked, or red beans, or 1-15oz can, rinsed and drained)|
|2 T||olive oil|
|1||onion (medium, chopped)|
|2||celery stalks (large, chopped)|
|1||potato (medium, scrubbed and diced (unpeeled))|
|1 c||green beans (cut into 1-inch pieces)|
|1 cn||tomatoes (14.5-oz with liquid)|
|1⁄4 c||dry red wine|
|water (broth or cooking liquid from dried beans)|
|1⁄2 t||coriander (ground )|
|1⁄2 t||cumin (ground)|
|salt and pepper (to taste)|
Heat the olive oil in a soup pot. Add the onion and celery and saute until golden. Add the potato and green beans along with enough bean cooking liquid, water or broth to cover. Bring to a boil, then simmer covered, over moderate heat until the vegetables are just tender, about 20-25 minutes. Add all remaining ingredients plus an additional 2 cups of liquid of choice. Simmer, covered, over low heat an additional 20-25 minutes. Season to taste with salt and pepper.
If using dried beans, you will need about 1/2-cup each, uncooked. Save the cooking water to use in the soup.