A really hearty soup for a chilly winter night.
Tuscan Bean Soup
Recipe By Dining In
- Cooking and Prep: 2 h
- Serves: 6
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No Allergens
Ingredients (10)
Main ingredients
Start Cooking
To Prepare
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Soak beans overnight or place in covered pot of boiling water, removed from heat.
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Cook beans in 6- to 8-quart pot, with water to cover, for 1 hour.
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In medium saucepan, sauté onions and carrots in oil until soft. Add to pot of beans. Add potato, garlic, salt, pepper, and bay leaf.
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Cook another 30 to 45 minutes or until beans are soft. Remove bay leaf.
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Puree one-half to three-fourths of soup, and then remix with remainder of soup. Add spinach and mix gently.
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Great soup , but it got even better with a few tweaks . Firstly, since I short on time, I used canned beans ( 3 cans of great northern beans). I also added celery and incereased the onions to 2, the carrots to 3 and the potato to 3 as well. I partially blended the soup directly in the pot. The taste was lbland even after I increased the salt and pepper so i added dried parsley, oregano and thyme and a splash of lemon juice. Delicious!Replies: -
Replies:
I would soak the beans overnight so they soften and then boil them for an hour.
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Great soup , but it got even better with a few tweaks . Firstly, since I short on time, I used canned beans ( 3 cans of great northern beans). I also added celery and incereased the onions to 2, the carrots to 3 and the potato to 3 as well. I partially blended the soup directly in the pot. The taste was lbland even after I increased the salt and pepper so i added dried parsley, oregano and thyme and a splash of lemon juice. Delicious!Replies:
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Replies:
I would soak the beans overnight so they soften and then boil them for an hour.
