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Tuscan Red Bean Soup

Healthycooking's picture
Ingredients
  Dried red kidney beans 2 Cup (32 tbs), washed and picked over
  Olive oil/Canola oil 1 Tablespoon
  Leeks/Small onions 2 , cleaned and coarsely chopped
  Celery stalks 2 , coarsely chopped
  Carrots 2 , coarsely chopped
  Vegetable stock 6 Cup (96 tbs)
  Canned crushed tomatoes 28 Ounce (1 Can)
  Dried oregano 1⁄4 Teaspoon
  Dried basil 1⁄4 Teaspoon
  Bay leaf 1
  Shredded cabbage 1 Cup (16 tbs)
  Green beans 4 Ounce, cut across into 1-inch pieces
  Grated parmesan cheese 2 Tablespoon
  Salt 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Bean
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
60 Minutes
Servings: 
4

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