Tuscan Red Bean Soup Recipe
Summary
Preparation Time15 MinCooking Time45 Min
Ready In1 Hr 0 MinDifficulty LevelEasy
Health IndexHealthyServings4
Ingredients
| 2 cups dried red kidney beans, washed and picked over | ||
| 1 tablespoon olive or canola oil | ||
| 2 leeks or small onions, cleaned and coarsely chopped | ||
| 2 stalks celery, coarsely chopped | ||
| 2 carrots, coarsely chopped | ||
| Vegetable stock | 6 Cup (16 tbs) | |
| Tomatoes | 1 Can (10oz), crushed | |
| 1/4 teaspoon each dried oregano and dried basil | ||
| Bay Leaf | 1 | |
| 1 cup shredded cabbage leaves | ||
| 4 ounces green beans, cut across into 1-inch pieces | ||
| Parmesan cheese | 2 Tablespoon, grated | |
| 1/8 teaspoon each salt and pepper | ||
| 1/8 teaspoon each salt and pepper | ||
Directions
GETTING READY
1. In a large saucepan, place the kidney beans and completely cover with water.
2. Put the pan on heat and bring it to a boil. Boil for about 2 minutes, and then remove the pan from the heat.
3. Allow the beans to soak for at least 1 hour or preferably, overnight.
4. After soaking, drain the beans and rinse thoroughly under cold water. Drain them again.
MAKING
5. In a saucepan, heat the oil over moderate heat.
6. Add the leeks, celery, and carrots to the oil.
7. Saute the vegetables for about 5 minutes, until they are softened but not browned.
8. Add the stock, tomatoes, herbs, and soaked beans to the pan.
9. Bring the mixture to a boil and boil for 10 minutes.
10. Reduce the heat and simmer the soup for about 45 minutes, partially covered and stirring occasionally, until the beans and vegetables are softened.
11. Now, add the cabbage and green beans.
12. Simmer the mixture about 10 minutes longer.
13. Season the soup with the salt and pepper.
SERVING
14. Serve in soup bowls sprinkled with the grated Parmesan cheese.
1. In a large saucepan, place the kidney beans and completely cover with water.
2. Put the pan on heat and bring it to a boil. Boil for about 2 minutes, and then remove the pan from the heat.
3. Allow the beans to soak for at least 1 hour or preferably, overnight.
4. After soaking, drain the beans and rinse thoroughly under cold water. Drain them again.
MAKING
5. In a saucepan, heat the oil over moderate heat.
6. Add the leeks, celery, and carrots to the oil.
7. Saute the vegetables for about 5 minutes, until they are softened but not browned.
8. Add the stock, tomatoes, herbs, and soaked beans to the pan.
9. Bring the mixture to a boil and boil for 10 minutes.
10. Reduce the heat and simmer the soup for about 45 minutes, partially covered and stirring occasionally, until the beans and vegetables are softened.
11. Now, add the cabbage and green beans.
12. Simmer the mixture about 10 minutes longer.
13. Season the soup with the salt and pepper.
SERVING
14. Serve in soup bowls sprinkled with the grated Parmesan cheese.
Chef
