Friday, March 1, 2013

Tuscan Bean Soup

How good is soup?  Seriously?!?  I could never get tired of it.  Ever!  
This recipe makes a BUNCH, so you will have leftovers.  Please don't make me tell you how many servings, it's just not my thing.  I had 2 bowls of this for my dinner, hubby had 1 big bowl and a steak - we both had lunch the next day as well.  Good stuff, perfect for a cold winter night....although I can't quite remember what that is like...kidding!  
1 tbsp of extra-virgin olive oil
1 small onion - chopped
4 cloves of garlic - minced
3 carrots - peeled and diced
3 stalks of celery - diced
1 small potato - peeled and diced into small cubes
1 14 oz can of cannellini beans - drained, rinsed *and pureed*
1 14 oz can of cannellini beans - drained and rinsed
1 14 oz can of kidney beans - drained and rinsed
1 14 oz can of petite diced tomatoes
2 32 oz containers of chicken broth
1 tbsp - chopped fresh parsley
1 tsp - fresh thyme
salt & pepper
1/4 cup of parmesan cheese
4 cups of kale - stems removed and chopped

1.  Heat olive oil in a large dutch oven over medium high heat, sauté onions until transparent, add garlic - cook for about a minute, then add the rest of the veggies.  
2.  Cook veggies stirring frequently for about 5 minutes until they start to soften.  
3.  Add beans (pureed + the other 2 cans), diced tomatoes,  chicken broth, herbs, season genersouly with salt and pepper - bring to a boil. 
4.  Lower heat and let simmer for about 30 minutes - stirring every so often.  
5.  Add parmesan cheese, wilt kale - allow to cook for 10 more minutes until kale has softened.  
6.  Top with additional parmesan cheese, and serve! :)

***Make sure you enter to win Ryan's giveaway for a chance to win a $20 gift card to Whole Foods or Fresh Market!!! You have 2 days left!


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