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Tuscan Bean Soup Recipe

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

Contributor:  
Contributor:  
Vicki Castillejos

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. Italian Turkey sausage (crumbled out of casing)
1/2 cup Chianti or other red wine
1-24 oz. jar Arrabiata sauce (found in the spagetti section of grocery store)
1 cup chicken stock
1 cup cream (use half n half for lighter version)
1 tbsp. olive oil
4-15 oz. cans Great Northern Beans (drained white beans)
1 bunch kale (wash well andd slice)--spinach works too
1/4 cup fresh basil, sliced thin, add at the end
OR 2 tbsp. dried basil, add at the beginning

Directions:
Directions:
Brown sausage and drain. Pour wine into pan and add Arrabiata sauce. Allow to simmer for a few minutes. Add chicken stock, beans, and cream. Simmer and add oil.
Remove from heat and add kale (or spinach) and basil. (if using dried basil, add at the beginning with the sauce).

Number Of Servings:
Number Of Servings:
10-12 servings
Preparation Time:
Preparation Time:
30 min.
Personal Notes:
Personal Notes:
This soup can be made ahead of time and reheated later.

 

 

 

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