Recipes

[sue-p]

Tuscan Bean Soup

1/4 cup EVOO plus more for serving
1 onion, chopped
2 carrots, sliced
1 leek, white and pale green parts only, sliced
2 garlic cloves, chopped
1 quart chicken stock
14.5 oz. can chopped tomatoes, undrained
1 tbsp. tomato paste
15 oz. can white kidney beans (cannellini) drained and rinsed
9 oz. spinach, sliced
salt and pepper
8 slices Italian bread
2 tbsp. grated Parmesan (optional) for serving

1.) Heat oil in soup pot over medium-low heat. Add the onion, carrots,and leek and cook until softened but not colored. Add the garlic and cook for 1 minute. Add the stock, tomatoes and their juices and tomato paste.
2.) In a bowl, mash half the beans with a fork and stir into the pot. Bring to a boil over high heat. Return the heat to medium-low and simmer for 30 minutes.
3.) Add the remaining beans and spinach and simmer for 30 minutes more.
4.) Place a slice of bread in each soup bowl. Ladle in the soup and top with a sprinkling of Parmesan cheese, if desired.
NOTE:
This soup is best made ahead and reheated.
Calories: 385 per 1 cup serving. Makes 6-8 servings.
Posted by sue-p 6/9/11