Tuscan Bean Soup Recipe
Ingredients
| Italian bread slice | 6 | |
| Progresso red kidney beans | 1 Can (10oz) | |
| Macaroni | 1 Can (10oz) | |
| Chicken broth | 2 1/2 Cup (16 tbs) | |
| About 4 teaspoons Progresso Olive Oil | ||
| black pepper | 1 | |
Directions
Preheat oven to 400° F.
Cut each slice of bread into thirds.
Place on a baking pan.
Bake until dry, about 5 minutes; set aside.
Drain red kidney beans.
In a large saucepan combine kidney beans, macaroni and bean soup and chicken broth.
Bring to a boil.
Reduce heat and simmer, covered, for 10 minutes.
Place bread in the bottom of a soup tureen or individual serving bowls.
Ladle soup over bread.
Cover and let stand for 5 minutes.
Stir gently.
Cut each slice of bread into thirds.
Place on a baking pan.
Bake until dry, about 5 minutes; set aside.
Drain red kidney beans.
In a large saucepan combine kidney beans, macaroni and bean soup and chicken broth.
Bring to a boil.
Reduce heat and simmer, covered, for 10 minutes.
Place bread in the bottom of a soup tureen or individual serving bowls.
Ladle soup over bread.
Cover and let stand for 5 minutes.
Stir gently.
Chef
