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TUSCAN WHITE BEAN SOUP Recipe

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This recipe for TUSCAN WHITE BEAN SOUP, by , is from AUNTIE MARIE Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marie Alueta
Added: Tuesday, February 15, 2011

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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