Monday, February 24, 2020

Rustic Tuscan Bean Soup


Saute for 5 minutes in two tablespoons of olive oil -

1 onion, diced
2 stalks celery, diced
2 carrots, diced
1 zucchini squash, diced
1 summer squash, diced

Add and saute for 1 minute -

4 garlic cloves, pressed

Add -

4 cups vegetable broth
2  14 oz. cans cannellini beans
1 14 oz. can Italian diced tomatoes 
1 teaspoon thyme
1/4 teaspoon crushed red pepper flakes
3 cups chopped kale

Bring soup to a boil, lower heat, and simmer 15 minutes.
Using an immersion blender, partially puree soup.

Add -

2 teaspoons salt
1 teaspoon pepper
1 tablespoon sugar
1 tablespoon vinegar

Serve topped with parmesan cheese.

Enjoy! 

(makes 8 servings)

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