My Life of Travels and Adventures: Tuscan Bean Soup

Tuscan Bean Soup

20 February 2015

Around here we like a hearty soup.  It needs to be chocked full of vegetables, have a good flavor and have a good broth for dipping.  This Tuscan Bean Soup is just that.  Full of vegetables, lots of beans and yummy spices.  Perfect for these cold winter nights we are experiencing.  
4 Tbsp olive oil
1 onion, diced
3 carrots, sliced
3 celery stalks, diced
4 Tbsp minced garlic
1/2 Tsp red pepper flakes
1/2 Tsp thyme
1/2 Tsp rosemary
1 Qrt chicken broth
2 (14oz) Cans cannelli beans, drained and rinsed
1 (14oz) can diced tomatoes with green chilies
3 C chopped kale
1/2 Tsp pepper
Fresh grated parmesan cheese

1. Heat the olive oil in a dutch oven over medium heat.  Add the onion, carrots and celery.  Saute for 5 minutes. 
2. Add the garlic, red paper flakes, thyme and rosemary.  Cook for 2 minutes. 
3. Stir in the broth, beans and tomatoes.  Bring to a boil. 
4. Add the chopped kale and pepper.   Simmer over low heat for 20 minutes. 
5. Remove 1/3 of the soup (liquid, beans and vegetables) from the pot and place in the freezer to cool for about 5 minutes. 
6. Partially puree the cooled soup using a food processor.  
7.  Add the pureed soup back to the original pot and stir to combine. Let cook for an additional 5 minutes.  
9.  Serve with freshly grated parmesan cheese. 

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