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Tuscan Bean Soup With Leafy Green Vegetables

Tuscan Bean Soup with Leafy Green Vegetables
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Tuscan Bean Soup With Leafy Green Vegetables Recipe, How To Make Tuscan Bean Soup With Leafy Green Vegetables Recipe

It is quite easy to make! Learn the recipe of Tuscan Bean Soup with Leafy Green Vegetables by vahchef.

This easy Tuscan bean soup is the perfect meal for stormy weather and busy weeknights!

About Recipe

How to make Tuscan Bean Soup with Leafy Green Vegetables

(59 ratings)
0 reviews so far
Prep time
10 mins		 Cook time
93 mins		 Total time
103 mins
Tuscan Bean Soup with Leafy Green Vegetables
Author : Vahchef
Main Ingredient : Beans
 Servings : 0 persons
Published date : November 09, 2016


Ingredients used in Tuscan Bean Soup with Leafy Green Vegetables
• Dried cannelloni , cranberry or navy beans - 1 cup.
• Leeks (chopped) - 2 cups.
• Celery(chopped) - 1 cup.
• Tomato paste - 3 teaspoons.
• Mushrooms (sliced) - 8 numbers.
• Garlic (minced) - 4 cloves.
• Carrot (chopped) - 2 numbers.
• Potato (chopped) - 1 cup.
• Shredded kale, swiss chard, and spinach (mixed) - 3 cups.
• Dried basil - 1 tea spoon.
• Dried oregano - 1 tea spoon.
• Dried sage - 2 teaspoons.
• Red pepper flakes - 1/4 tea spoon.
• Dry red wine - 2 teaspoons.
• Water - 10 cups.
• Olive oil - 1 tea spoon.
• Salt - half tea spoon.
Method:
  • In a large saucepan, add beans and water. Cook for 1 hour or until the beans are tender. Drain, reserving 6 cups of the cooking liquid, and set aside.
  • Heat the oil in another large saucepan and add leeks, celery,mushrooms, and garlic. saute for about 7 minutes.
  • Add the beans, reserved cooking liquid, and remaining ingredients andsimmer for 20 minutes, stirring occasionally. Add salt.

Serve hot with italian bread.





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