"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Tuscan Bean Soup Recipe

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This recipe for Tuscan Bean Soup, by , is from The Clark, Flannery, Rhoads/Warner Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rose Ann Clark
Added: Saturday, June 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 c. of package peeled baby carrots
coarsely chopped
1 small onion chopped
3 Tbsp. olive oil
2 15 oz. cans of cannellini beans rinsed and trained
1 32 oz. box of chicken broth
2 or 3 tsp. dried Italian seasoning crushed
1 5oz. pkg baby spinach
freshly cracked black pepper

Directions:
Directions:
In 4 qt. Dutch oven cook and stir carrots , onions in i tbsp. olive oil over med/high heat 3 min. Add beans,broth and seasoning. Bring to a boil slightly mash the beans. Reduce heat simmer uncovered 8 min. stirring occasionally. Meanwhile in a large skillet heat remaining olive oil over med. heat. Add spinach toss with tong 1 or 2 min. just until wilted sprinkle with pepper.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Serve with cracked bread, replace spinach with okra

 

 

 

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