Monday, March 7, 2016

Tuscan White Bean Vegetable Soup

If there was one soup that was perfectly fitted for spring, this would be it.  There is just something about it that I love.  I actually love it so much, I served it for Easter last year and everyone loved it.  The way the flavors meld together is lovely and I find that people can't get enough of it.  We serve this with some fabulous rosemary infused bread, which really enhances the rosemary in the soup itself -- I highly recommend it!

Tuscan White Bean Vegetable Soup
serves 4-6
  • 1 1/2 cups diced onion
  • 3 cups chopped zucchini or yellow squash
  • 2 cups diced carrots
  • 1 cup chopped celery
  • 1 TBLS minced garlic
  • 2 cans white beans, rinsed and drained
  • 1 can diced tomatoes, with juice
  • 4 cups broth + 2 cups water
  • 1 1/2 tsp rosemary
  • 1 1/2 tsp rosemary
  • 1 tsp sage
  • 1 tsp smoked paprika (opt)
  • 2 cups packed chopped kale
  • 1 TBLS white wine vinegar
-- Saute onion, zucchini, carrots, celery and garlic 10 minutes until soft.
-- Add remaining, bring to a boil, reduce and cover.  Simmer 30 minutes. 
-- Add vinegar at end and season with salt and pepper to taste.

To make it more "soupy" just up the broth to 6 cups, or add another can of diced tomatoes
Crockpot: Dump, high for 3 hrs.

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