Friday, April 9, 2010

Tuscan Bean Soup with Leafy Green Vegetables

I forgot to mention to you all, the greens from this soup were all from my garden. Most of the leeks were too. The herbs were also but I didn't have enough (only a small part of the many things that went wrong that day!).

Here's the recipe:

Tuscan Bean Soup with Leafy Green Vegetables
Lean Bean Cuisine by Jay Solomon

1 cup dried cannellini, cranberry, or navy beans, soaked and drained
8 cups vegetable broth
2 tbs. olive oil
2 cups chopped leeks, well rinsed
1 cup diced celery
8 mushrooms, sliced
4 cloves garlic, minced
2 carrots, peeled and diced
1 cup chopped white or red potatoes (I microwave them to cook partway--might be better to saute in oil instead)
3 cups mixture of shredded kale, swiss chard, and spinach
3 tbs. tomato paste
1 tbs. dried basil
1 tbs. dried oregano
2 tsp. dried sage
1.2 tsp. salt
1/4 tsp. dried red pepper flakes
2 tbs. dry red wine

Place the beans and water in a large saucepan and cook for 1 hour, until the beans are tender. Drain and set aside.

Heat the oil in another large saucepan and add the leeks, celery, mushrooms, and garlic. Saute for about 7 minutes. Add the beans and vegetable broth, and remaining ingredients and simmer for 20 minutes, stirring occasionally.

Ladle the soup into bowls and season with salt at the table. Serve hot with Italian bread.

1 comment:

  1. Just wanted to say to the group that I loved this soup. I love Italian bean soup. Rory loved it too and ate it for two meals (just the veggies and beans, drained, run through the food meal)