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"The belly rules the mind."--Spanish Proverb

Tuscan Bean Soup Recipe

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This recipe for Tuscan Bean Soup is from The McNamara Family Cookbook, 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:  
2 T. olive oil
1 medium yellow onion, diced
2 medium carrots, diced
2 stalks celery, diced
1 medium zucchini, diced
1 yellow summer squash, diced
4 cloves garlic, pressed
¼ tsp. red pepper flakes
¼ tsp. thyme
½ tsp. dried rosemary
1 quart vegetable (or chicken) broth
2 15 oz. cans cannellini beans, drained and rinsed
1 14 oz. can no-salt-added diced tomatoes with juices
3 c. chopped kale, ribs removed
2 tsp. salt
1 tsp. freshly ground black pepper
1 T. sugar
1 T. white wine vinegar
Shaved parmesan cheese
Directions:
Directions:
Heat olive oil in a 6 quart or larger Dutch oven over medium-high heat.
Add the onions, carrots, celery, zucchini, and squash.
Saute for 4 minutes.
Add the garlic, red pepper flakes, thyme and rosemary.
Cook 1 minute.
Stir in the broth, beans, and tomatoes.
Bring the contents to a boil, then turn the heat down to low and add the chopped kale.
Cover the pot and simmer for 15 minutes.
Use an immersion blender to partially puree the soup, leaving some chunks of beans and vegetables for texture.
(If you don't have an immersion blender, transfer a portion of the soup to a blender, puree, and return to remainder.)
Add the salt, pepper, sugar, and vinegar.
Taste and adjust seasonings as needed.
Serve topped with parmesan cheese and a side of crusty bread.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Can be doubled to freeze some for later.

 

 

 

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