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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

TUSCAN WHITE BEAN SOUP Recipe

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This recipe for TUSCAN WHITE BEAN SOUP is from AUNTIE MARIE Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
BEANS
2 CUPS CANNED CANNELLINI OR GREAT NORTHERN WHITE BEANS
2 SPRIGS FESH ROSEMARY OR 1/4 TSP. DREID ROSEMARY
1/8 TEASPOON DRIED SAGE
1/4 TSP. DRIED THYME
4 CLOVES GARLIC, SMASHED
1/2 TSP. SEA SALT
SOUP
2 TBLSPOON EXTRA-VIRGIN OLIVE OIL
1 3/4 CUPS YELLOW ONION, FINELY CHOPPED
1 1/2 CUPS CARROTS, PEELED AND DICED ( A CAN OF DICED CARROTS OK SUB)
1 1/2 CUPS CELERY, DICED
SEA SALT
2 TBLSP. GARLIC, FINELY CHOPPED
1/2 TSP DRIED THYME
PINCH OF DRIED SAGE
PINCH OF DRIED SAGE
PINCH OF DRIED OREGANO
8 CUPS OF LOW-SODIUM CHICKEN STOCK
PARMESEAN CHEESE
Directions:
Directions:
RINSE THE CANNED BEANS AND PLACE IN A POT. COVER WITH 3 INCHES OF WATER AND ADD A SACHET OF ROSEMARY, SAGE, THYME AND GARLIC.
BRING TO A BOIL AND THEN SIMMER FOR ABOUT 15-20 MINUTES
WHEN BEANS ARE TENDER BUT STILL AL DENTE, ADD SALT TO POT.
MEANWHILE, IN LARGE POT, HEAT OLIVE OIL OVER MEDIUM HEAT. ADD ONIONS AND A PINCH OF SALT. SAUTE UNTIL GOLDEN. ADD CARROTS, CELERY AND 1/4 TSP. SALT.
SAUTE 3 MINUTES. ADD GARLIC, THYME, SAGE AND OREGANO, AND SAUTE 2 MINUTES. ADD 1/4 CUP OF CHICKEN STOCK.
ALLOW

 

 

 

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