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Tuscan Bean Soup

  By Jacqui Kolar  

September 2, 2017

Delicious and nutritious Tuscan bean soup is full of vitamins. This soup is very filling!

  • Prep: 20 mins
  • Cook: 30 mins
  • Yields: 4-6 bowls

Ingredients

2 tablespoons extra-virgin olive oil

1 medium yellow onion, diced

2 medium carrots, peeled and diced

2 medium celery stalks, diced

2 medium zucchini or summer squash(or 1 of each), diced

4 garlic cloves, minced or finely grated

1 tablespoon finely chopped fresh rosemary

¼ teaspoon crushed red pepper flakes

2 (14-ounce) cans cannellini beans, rinsed and drained

1 (14-ounce) can of fire-roasted diced tomatoes

4 cups chicken or vegetable broth

4 cups chopped Tuscan kale or spinach

1 tablespoon balsamic vinegar

Kosher or fine sea salt

Freshly ground pepper

Directions

1Heat the olive oil in a large pot or Dutch oven over medium heat.

2Add the onion, carrots, celery and zucchini

3Cook, stirring occasionally for 6-8 minutes.

4Add garlic, rosemary and red pepper flakes

5Stir for 1 minute

6Add the beans, tomatoes, and broth.

7Bring to a boil

8Reduce heat to low.

9Cover and simmer for 10 minutes.

10Add the kale

11Cover and simmer for 5 minutes

I throw all of the ingredients into a six-quart slow cooker and let it simmer for 5 hours so the kale softens
I also use 1 medium zucchini and 1 summer squash rather than 2 of the same veggie

Recipe from Simply Gluten-Free Magazine

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