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Tuscan Bean Soup With Spinach

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Ingredients
  Dried white kidney beans/Cannellini beans / great northern beans 8 Ounce
  Water 6 Cup (96 tbs)
  Crosscut beef shanks 1 Pound (1 1/2 Inches Thick)
  Salt 1⁄4 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Olive oil 1 Tablespoon
  Onions 3 Medium, chopped
  Carrots 3 Medium, chopped
  Fennel wedges/Chopped celery 1 Cup (16 tbs)
  Bottled minced garlic 2 Teaspoon (4 Cloves)
  Smoked ham hocks 12 Ounce
  Instant beef bouillon granules 1 Tablespoon
  Bay leaf 1
  Snipped fresh thyme/1/2 teaspoon dried thyme, crushed 2 Teaspoon
  Snipped fresh rosemary/1/2 teaspoon dried rosemary, crushed 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Canned diced tomatoes 14 1⁄2 Ounce (1 Can, Undrained)
  Torn spinach leaves 4 Cup (64 tbs) (Fresh Ones)
Directions

1. Rinse beans. In a 4 1/2- or 5-quart Dutch oven, combine beans and 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. Or place beans in water in Dutch oven. Cover and let soak in a cool place for 6 to 8 hours or overnight. Drain in colander; set aside.
2. Sprinkle beef with the 1/4 teaspoon salt and the pepper. In a 4 1/2- to 6-quart Dutch oven, heat oil over medium-high heat. Add beef; cook about 5 minutes or until brown, turning once. Transfer to a plate.
3. Add onions, carrots, fennel or celery, and garlic to drippings in Dutch oven. Cover and cook about 10 minutes or until vegetables are tender, stirring occasionally. Return beef to Dutch oven; add drained beans, 6 cups water, ham hocks, bouillon granules, bay leaf, dried thyme (if using), dried rosemary (if using), and the 1/2 teaspoon salt. Bring to boiling; reduce heat. Cover and simmer for 1 1/2 hours. Stir in undrained tomatoes. Return to boiling; reduce heat. Cover and simmer about 30 minutes more or until beans and meats are tender.
4. Remove ham hocks and beef let stand until cool enough to handle. Remove meat from bones. Cut meat into bite-size pieces; return to soup. Discard bones and bay leaf. Skim off fat. Stir in spinach and fresh herbs (if using). Heat through.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Interest: 
Party, Healthy
Preparation Time: 
90 Minutes
Cook Time: 
20 Minutes
Ready In: 
110 Minutes
Servings: 
4

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