Wishing to be under the Tuscan sun

Today's soup recipe is called Tuscan Bean Soup.

Don't ask me what makes it Tuscan - I just know that it's hearty and good and filling! It also goes well with a crusty piece of bread on the side. And makes me think of Under the Tuscan Sun and wanting to go to Italy and eat and cook and eat some more!

I made this for a girlfriend who's having a baby. I figured that a soup packed full of high-iron veggies was just the ticket...and it's helps that it's a wonderfully freezer-friendly soup! You just need some time for the soup to develop flavour when you cook it.

This soup also gets better with age - kinda like babies, who I think are always more fun when they start to recognize stuff and react. Case in point, check out this video that my co-worker showed me of a baby reacting to dog and cat sounds! My dog-loving hubby would approve!

But back to soup. Or I should say - the recipe for this soup!

Tuscan Bean Soup (The Kitchen Bible)

What You'll Need

• 2 tbsp of olive oil
• 1 onion, diced fairly small
• 2 carrots, peeled and sliced
• 1 leek, pale green and white parts, washed and sliced
• 1 garlic clove, diced
• 3-4 cups chicken or vegetable broth
• 1 28oz can of diced tomataoes (I like to get the kind with italian seasoning for this recipe, but you can just get the plain)
• 1 tbsp of tomato paste
• 1 15oz can of white kidney (cannellini) bean, drained and rinsed
• extra large handful of spinach (2/3 of a bundle), you can use fresh or frozen, roughly chopped
• salt & pepper
• fresh parmesan to serve (optional)

What to Do

1. Heat the oil in a large pot on the stove. Add leek (rinse the dirt out first), onions and carrot, and cook until softened and glistening. Add garlic and cook 1 minute more. Add the broth, tomatoes with the juice from the can, and tomato paste.
2. Mash half the beans with a fork in the bowl. Add them to the pot and bring to a high boil. Reduce to simmer for approximately 30 mins.
3. After 30 mins, add spinach and remaining bean whole. Simmer for another 30 mins.
4. When 30 mins is up, you can cool in containers to freeze (for 3 months) or fridge (for up to 5 days). Or eat right away with parmesan grated on top!

Happy eat and reheating for eating!

r.

 

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