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Delving further into the “Soup Suppers” cook book, I came across a recipe for Tuscan Bean Soup. For the recipe you’ll need dried cannellini beans, extra-virgin olive oil, an onion (about 1 cup), a medium carrot (about 1/2 cup), medium potato (about 1 cup), chicken or beef broth, 2-3 fresh sage leaves or dried sage or marjoram, 3 large cloves garlic, 6 cups water, coarse sea salt, freshly ground pepper, frozen chopped spinach or kale, or freshly shredded kale or Savoy cabbage. Garnishes are thin croutons and extra-virgin olive oil. Once again, I used a quick soak method for preparing my beans.
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