Mom's 15-Minute Tomato and Bean Stoup

From Rachael Ray: 365 No Repeats

2 Tbsp extra-virgin olive oil (EVOO)
3 garlic cloves, chopped
1/2 tsp crushed red pepper flakes
1 medium onion, chopped
2 carrots, peeled and thinly sliced
2 celery ribs, chopped
1 small zucchini, sliced
2 C vegetable or chicken stock or broth
1 15oz can diced tomatoes
1 15oz can tomato sauce
1 10oz box frozen cut green beans
1 10oz box frozen cut yellow beans
salt and fresh ground black pepper
1 C fresh basil leaves, torn or shredded
grated Parmigiano-Reggiano or Romano cheese
crusty bread

Add the EVOO to a soup pot over medium-high heat. Add the garlic and crushed red pepper flakes, stir, then add the onions, carrots, celery, and zucchini. Cook 10 minutes, then add the stock, tomatoes, tomato sauce, and beans. Bring the stoup up to a bubble and season with salt and pepper. Simmer 5 minutes. Turn off the heat and wilt the basil into the stoup. Ladle up the stoup and serve with the grated cheese and crusty bread.