"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Tuscan Bean Soup Recipe

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

Zita Schneider
Added: Thursday, June 11, 2009


2 Tbl olive oil or butter
2 C. onion chopped
2 C. carrots chopped
3 cloves minced garlic
4 C. chicken or beef stock
1 1/2 C. dried white beans soaked overnight
1 15oz. can tomatoes
3/4 lb. Italian sausage browned
1/2 C. red wine
1 tsp. basil
1 tsp. oregano
1 tsp. sage
1 tsp. thyme
1 tsp. parsley
1 bunch kale torn into pieces and stems discarded
Parmesan or Romano cheese

Saute onions, carrots and garlic in soup pot until onions are translucent. Add rest of ingredients, except kale. Simmer 1 1/2-2 hrs. Add kale the last 15 minutes. Serve with grated cheese.




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