Thursday, June 27, 2019

Tuscan Vegetable Bean Soup

Tasty Recipes for Winter Meals

Tuscan Vegetable Bean Soup

Yields: 6 servings

2 Tbsp olive oil
1 large yellow onion, chopped
3 carrots, chopped
1 stalk celery, chopped
1 cup frozen, cut green beans
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, with liquid
4 cups bone broth or 1 carton (32 ounces) vegetable broth
2 tsp Italian seasoning
⅛ tsp crushed red pepper flakes, optional
Salt and pepper, to taste
1 cup chopped fresh broccoli
1 can (15 oz, BPA-free) cannellini beans, rinsed and drained
2 Tbsp minced fresh basil, plus additional for garnish
Freshly grated Parmesan cheese

Heat the oil in a Dutch oven over medium high heat. Add onions, carrot and celery and cook, stirring frequently, for 3 minutes. Stir in the green beans and cook, stirring frequently, for 2 to 3 minutes or until the vegetables are tender. Stir in garlic and cook for 30 seconds. Stir in tomatoes, vegetable broth, Italian seasoning, red pepper flakes, salt and pepper. Heat, covered, until boiling, and then reduce heat to a simmer and cook 15 to 20 minutes.

Stir in broccoli, cannellini beans and minced basil. Simmer for 5 minutes or until the vegetables are as tender as desired. Ladle into bowls. Sprinkle with grated Parmesan cheese. Garnish if desired with additional minced basil.

Adapted from, by Kathy Moore and Roxanne Wyss